Ingredients:
• 1.3 cups – unbleached all-purpose flour
• 1 tsp – powdered Cardamom
• 1 tsp – baking powder
• 1/2 tsp – baking soda
• 3/4 cup – Sugar
• 3/4 cup – soy Milk + 1/2 tsp – Balsamic Vinegar (Mix and set aside to curdle for a few minutes)
• 1/4 cup – vegan Cream cheese (like tofutti, at room temperature)
• 1/2 cup – vegan Butter (like earth balance, also at room temperature)
• 2 tsp – pure vanilla extract
Method:
- In a bowl, sift together the flour, baking powder, baking soda and mix well. Add the cardamom powder and mix. Set aside.
- In another bowl, with a hand mixer or a stand mixer set to medium speed, cream the vegan butter and the sugar until light and fluffy, for no more than 2 minutes. Add the cream cheese and beat until just mixed. Do not overbeat.
- Add the vanilla extract.
- Add the flour mixture in three batches alternating with the soymilk, beating in well after each addition so there are no lumps. Scrape down the bowl after each addition.
- Line 10 cups of a standard-sized muffin pan with cupcake liners. Divide the batter equally among the cups, filling each cup about 2/3rds.
- Bake in a preheated 350-degree oven about 25-28 minutes until a toothpick inserted in the center comes out clean.
- Cool on a rack.
- Recipe courtesy: Holy Cow Vegan