Vanilla cupcake with vegan cream
Votes: 2
Time: 45 min.
Complexity: easily
Quantity: 12 cupcakes
Complexity: easily
Quantity: 12 cupcakes
Nutritional value per serving:
Calories 450, total fat 17 G., saturated fats G., proteins 3 G., carbohydrates 74 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 450, total fat 17 G., saturated fats G., proteins 3 G., carbohydrates 74 G., fiber G., cholesterol mg, sodium mg, sugar G.
These delicious dairy- and egg-free cupcakes are easy to make. Use refrigerated soy or almond milk instead of shelf-stable alternatives. They'll contain fewer additives, which can significantly affect the texture and flavor of the finished cupcakes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cupcake
- 2.25 cups of premium flour
- 1 cup granulated sugar
- 1.5 tsp baking powder
- 1/2 teaspoon of baking soda
- 1/2 tsp salt
- 1 1/2 cups unsweetened vanilla almond milk (short shelf life)
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
Cream
- 1/2 cup vegan margarine
- 3 cups powdered sugar
- 2 tbsp chilled almond milk
- 1/2 tsp vanilla extract
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Cooking the dish according to the recipe:
- Preheat oven to 350°F (170°C). Line a 12-cup muffin tin with paper tartlets and spray with non-stick cooking spray.
- For the testIn a medium bowl, combine the flour, granulated sugar, baking powder, baking soda, and salt. In another medium bowl, combine the almond milk, brown sugar, vegetable oil, and vanilla. Add the milk mixture to the flour mixture and gently stir until combined (there may be lumps). Divide the batter among the molds.
- Bake the cupcakes for 20-22 minutes, until golden brown and springy when pressed, and a toothpick inserted in the center comes out clean. Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
- For the creamIn the bowl of a stand mixer fitted with a whisk attachment (or in a large bowl with a hand mixer), beat the margarine on medium-high speed for about 1 minute until smooth. Add the powdered sugar, almond milk, and vanilla and beat on low speed for about 1 minute until smooth.
- Frost the cupcakes and decorate as desired.
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