Whenever we go to birthday parties with cupcakes I always make these for Cai so he doesn't feel left out. The are light, fluffy and delicious. I have to admit that I always use store bought icing and sprinkles because those are both egg and milk free:)
1 3/4 cups all-purpose flour
1 1/4 cups sugar
2 1/2 tsp baking powder
1 tsp salt
1/3 cup vegan margarine
1 cup rice milk
1 egg equivalent (Ener-G egg replacement)
1 tsp vanilla
Mix margarine, rice milk, liquid portion of the egg replacement, and vanilla with an electric mixer. Slowly add dry ingredients, including dry portion of the egg replacement, in a few additions, mixing well after each addition. Beat for 2 minutes. Pour into muffin cups and bake in a preheated 375 degree oven for 20 minutes or until a toothpick, when inserted in the center of the cupcake, comes out clean.
Let cool and then top with store bought white icing.
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