Vegan Vanilla Cupcakes

Votes: 28

Time: 25 min.
Complexity: easily
Quantity: 24 cupcakes

These vanilla cupcakes will surprise you with their amazing flavor and soft, airy texture, despite being egg- and dairy-free. They're made entirely from plant-based ingredients. Therefore, it's crucial to follow the recommended proportions to maintain the perfect vegan cupcake formula. Bake the cupcakes first with almond or soy milk, then top them with a light, vegetable-based glaze. These cupcakes are perfect for finishing off dinner in the evening.

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.

Ingredients for the recipe:

Cupcakes

2 and 1/4 cups premium flour
1 and 3/4 cups sugar
2 tsp baking powder
0.5 tsp of soda
1/4 teaspoon salt
1.5 cups almond or soy milk
0.5 cups vegetable oil
1 tbsp lemon juice
2 tsp vanilla extract

Glaze

0.5 cups margarine (dairy-free) or unrefined coconut oil
4 cups sifted powdered sugar
3 tbsp almond or soy milk
1.5 tsp vanilla extract

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, almond milk, soy milk, lemon juice

Cooking the dish according to the recipe:

Preheat oven to 180°C and line 2 medium muffin tins with paper liners.
In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the almond or soy milk, vegetable oil, lemon juice, and vanilla. Make a well in the center of the flour mixture and pour in the liquid mixture. Whisk vigorously until smooth (the batter will be quite runny). Pour the batter into muffin tins, filling them two-thirds full.

Bake the cupcakes for about 25 minutes, until a tester inserted into the center comes out clean. Cool the cupcakes in the pan, then turn them out to frost.

Note

While most cupcake and muffin recipes call for a fair amount of sugar, this one uses even more. Sugar serves more than just a sweetener. Since the recipe is eggless, it adds moisture and softness to the cupcakes. Adding less sugar will result in dry, crumbly cakes.
Whisk the margarine with 2 cups of powdered sugar, then whisk in the almond or soy milk and vanilla. Add the remaining 2 cups of powdered sugar and beat until the frosting is smooth and fluffy. Pipe the frosting onto the cupcakes using a piping bag or simply spread it on top and store at room temperature. Cupcakes can be stored in an airtight container for up to 2 days..

Author of the recipe - Anna Olson (Anna Olson) is a pastry chef and TV host.

Categories:

recipe / Vegan dishes / Vegetarian dishes / Dinner / Desserts / Cupcakes, biscuits / Cakes / / American cuisine

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