VEGAN VANILLA CUPCAKES
There are no tricks to these satisfying dairy- and egg-free cupcakes. Be sure to use refrigerated soy or almond milk instead of the shelf-stable kind-there are fewer additives, which can greatly affect the final texture and taste of a recipe.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 12 cupcakes
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and spray the liners with nonstick cooking spray.
- For the cake: Whisk together the flour, granulated sugar, baking powder, baking soda and salt in a medium bowl. Whisk together the almond milk, brown sugar, oil and vanilla in another medium bowl. Add the almond milk mixture to the flour mixture and gently fold until just combined (it's OK if there are lumps). Divide the batter evenly among the prepared liners.
- Bake the cupcakes until they are golden brown and bounce back when pressed and a toothpick inserted in the center comes out clean, 20 to 22 minutes. Let cool in the pan for a few minutes, then transfer to a rack to cool completely.
- For the frosting: Beat the margarine on medium-high in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) until smooth, about 1 minute. Add the confectioners' sugar, almond milk and vanilla and beat on low until the frosting comes together and is smooth, about 1 minute.
- Frost and decorate the cupcakes as desired.
VEGAN VANILLA CUPCAKES
We love using this simple vegan vanilla cupcake recipe as a base to layer on extra flavor. Stir in grated orange zest and chopped pecans, vegan chocolate chips and cinnamon, or your own favorite mix-ins. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, whisk flour, baking powder, baking soda and salt. In a small bowl, whisk coconut milk, sugar, oil, vinegar and vanilla. Stir into dry ingredients just until moistened. , Fill paper-lined muffin cups half full. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat margarine until light and fluffy. Beat in confectioners' sugar, milk and vanilla. Frost cupcakes.
Nutrition Facts : Calories 255 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 180mg sodium, Carbohydrate 38g carbohydrate (27g sugars, Fiber 0 fiber), Protein 1g protein.
VEGAN VANILLA CUPCAKES
Bake these vegan versions of vanilla cupcakes for a sweet treat. They're ideal served with a cuppa for a mid-morning treat or for afternoon tea
Provided by Ailsa Brown
Categories Afternoon tea, Dessert
Time 45m
Number Of Ingredients 10
Steps:
- Combine the rapeseed oil, cider vinegar and oat milk in a jug. Heat the oven to 180C/160C fan/gas 4. Line a 12-hole cupcake or muffin tray with paper cases. Tip the flour, baking powder and sugar into a large bowl. Make a well in the middle and slowly pour in the wet mixture, whisking constantly. Add the vanilla paste and stir to combine. Divide evenly between the paper cases and bake for 15-20 mins until golden and a skewer inserted into the middle of a cupcake comes out clean. Transfer to a cooling rack to cool completely.
- For the icing, beat the plant block and vanilla until soft and creamy, around 2 mins. Add the icing sugar in batches, beating well after each addition, and a large pinch of salt. Transfer to a piping bag fitted with a star nozzle. Pipe swirls on top of each cooled cupcake. Will keep, iced, for up to three days in an airtight container.
Nutrition Facts : Calories 419 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 47 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.52 milligram of sodium
GOLDEN VANILLA CUPCAKES
Make and share this Golden Vanilla Cupcakes recipe from Food.com.
Provided by dev_carlsen
Categories Dessert
Time 37m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 180°C (350°F) and have your cupcake liners ready in the pan.
- Whisk soy milk and apple cider vinegar and set aside to curdle.
- Then, beat together the soy milk mixture, oil, sugar, vanilla extract, and almond extract.
- Sift in the flour, cornstarch, baking powder, baking soda, and salt. Mix until smooth.
- Fill cupcake liners and bake for 20-25 minutes or until cake tester comes out clean.
Nutrition Facts : Calories 167.4, Fat 6.6, SaturatedFat 0.5, Sodium 183.7, Carbohydrate 24.8, Fiber 0.6, Sugar 12.7, Protein 2.3
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