{
  "id": "https://cookbook.antoniwan.online/recipes/mias-vegan-cupcakes",
  "slug": "mias-vegan-cupcakes",
  "title": "Mia's Vegan Cupcakes",
  "description": "Egg-free cupcakes of flour, oil, water, and vinegar. Oven at 350°F, about 18 minutes. Twelve cupcakes.",
  "language": "en",
  "publishedAt": "2023-02-20T00:00:00.000Z",
  "group": "Baking & breakfast",
  "recipeCategory": "Baking & breakfast",
  "recipeYield": "12 cupcakes",
  "subjects": [
    "cooking",
    "recipes",
    "food",
    "children"
  ],
  "introduction": "Egg-free cupcakes of flour, oil, water, vinegar, and vanilla. Oven at 350°F, about 18 minutes. Yields 12.",
  "ingredients": [
    "1½ cups (210 g) all-purpose flour",
    "1 teaspoon (4 g) baking powder",
    "½ teaspoon (3 g) baking soda",
    "¼ teaspoon (2 g) salt",
    "¾ cup (150 g) granulated sugar",
    "½ cup (120 ml) vegetable oil; avocado oil preferred",
    "¾ cup (180 ml) water",
    "1 teaspoon (5 ml) apple cider vinegar or lemon juice",
    "1 tablespoon (15 ml) vanilla extract"
  ],
  "equipment": [
    "Sifter or fine-mesh strainer",
    "Bowl",
    "Lined cupcake pan",
    "Toothpick or cake tester"
  ],
  "method": [
    "Heat the oven to 350°F.",
    "Sift the flour, baking powder, baking soda, and salt into a bowl.",
    "Add the sugar and mix.",
    "Add the oil, water, vinegar or lemon juice, and vanilla. Mix until no dry flour is visible. Do not overmix.",
    "Transfer the batter to a lined cupcake pan.",
    "Bake about 18 minutes, until the top bounces back or a tester is no longer runny.",
    "Rest about 10 minutes. Add the frosting or finish you prefer."
  ],
  "notes": [
    "The vinegar (or lemon juice) is the egg substitute. Do not skip it.",
    "Avocado oil is the usual oil in this kitchen.",
    "Powdered sugar is enough. Frosting is optional."
  ],
  "markdownUrl": "https://cookbook.antoniwan.online/recipes/mias-vegan-cupcakes.md"
}