Birthday Cupcakes

INGREDIENTS

• CUPCAKES
• 2 cups (500 ml) cake flour
• 1 tsp (5 ml) baking powder
• 1/2 tsp (2 ml) baking soda
• 1/4 tsp (1 ml) salt
• 1/2 cup (125 ml) margarine (or butter), softened
• 1 cup (250 ml) sugar
• 1 tsp (5 ml) vanilla extract
• 2 large eggs
• 1 cup (250 ml) Silk soy or almond beverage, any flavour except chocolate
• FROSTING
• 1 cup (250 ml) margarine (or butter), softened
• 2 1/4 cups (550 ml) powdered sugar, sifted
• 1 tsp (5 ml) vanilla extract
• 2 tbsp (30 ml) Silk soy or almond beverage, any flavour except chocolate
• Several drops food colouring, optional
• Sprinkles, optional

INSTRUCTIONS

1. PREPARE CUPCAKES
2. Preheat the oven to 180°C (350°F ).
3. Line a 16-cup muffin tin with paper liners.
4. Sift together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
5. In a large mixing bowl, beat margarine (or butter) and sugar with an electric mixer until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping bowl after each addition.
6. At low speed, beat in flour mixture alternating with Silk in three batches.
7. Spread batter evenly in muffin cups, filling each cup 2/3 full. Reserve any leftover batter for additional cupcakes.
8. Bake until golden and a wooden pick inserted in center of cupcake comes out clean, 15-18 minutes.
9. Cool completely.

1. PREPARE FROSTING
2. Beat margarine (or butter) with an electric mixer until pale and creamy, about 2 minutes.
3. With speed on low, slowly add powdered sugar. Add vanilla, Silk and food coloring, if using, and beat until light and fluffy, about 3 minutes.
4. Frost cupcakes and decorate with sprinkles, if desired.
5. Refrigerate.