Golden Vanilla Cupcakes Recipes

VEGAN GOLDEN VANILLA CUPCAKES

Steps:

• Preheat oven to 350F and line muffin pan with paper liners.
• Whisk the soy milk and the vinegar together and let sit a few minutes until curdled.
• IF USING MARGARINE:.
• Sift the flour, cornstarch, baking powder, baking soda and salt into a large bowl and mix.
• In a separate large bowl,use a handheld mixer at medium speed to cream the margarine and sugar for about 2 minutes until light and fluffy, but don't beat past 2 minutes. Beat in the vanilla and other extract, if using, alternate beating in the soy milk mixture and the dry ingredients, stopping to scrape the sides of the bowl a few times.
• IF USING OIL:
• Beat together the soy milk mixture, oil, sugar, vanilla, and other extracts, if using, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda and salt and mix until no large lumps remain.
• Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes till done. Transfer to a cooling rack and cool completely before frosting.

VANILLA CUPCAKES

Steps:

• Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases.
• Cream the butter and sugar together in a bowl until pale. Beat the eggs in a separate bowl and mix into the butter mixture along with the vanilla extract.
• Fold in the flour, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are three quarters full.
• Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 5-10 minutes. Then place on a wire rack.
• For the buttercream icing, beat the butter until soft. Add half the icing sugar and beat until smooth.
• Add the remaining icing sugar with 1 tbsp milk, adding more milk if necessary, until the mixture is smooth and creamy. Add food colouring (optional) and mix well.
• Spoon the buttercream into a piping bag and add a nozzle of your choice. Pipe in a swirl motion and then enjoy!

GOLDEN VANILLA CUPCAKES

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.

GOLDEN CAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with paper muffin liners.
• In a large bowl, cream together the butter and sugar until light and fluffy. In a separate bowl, beat together egg yolks and egg white. Beat the egg mixture into the butter and sugar.
• In a separate bowl, sift together flour and baking powder. Stir flour into egg mixture alternately with milk. Stir in almond and vanilla extracts. Pour batter into prepared muffin cups.
• Bake in preheated oven for 15 minutes, until a toothpick inserted into the center of each cake comes out clean.

GOLDEN VANILLA CUPCAKES WITH RASPBERRY BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 325°F. Line a cupcake pan with 9 paper liners and fill the empty cups half full of water to prevent scorching.
• To prepare the cupcakes, using an electric mixer beat together the canola oil, agave nectar, and eggs. Add the yogurt mixture, vanilla extract, and lemon zest. Beat again.
• Mix the garbanzo bean flour, potato starch, tapioca flour, xanthan gum, baking powder, baking soda, and salt in a large bowl. Slowly add the flour mixture to the yogurt mixture and mix on low speed until just combined. Spoon the batter into the prepared cupcake pan and bake for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Cool the cupcakes completely on a cooling rack.
• To prepare the frosting, use an electric mixer to beat the butter until smooth. Add the agave nectar and beat again until fluffy. Add the raspberry jam and beat well. Add the dry milk, vanilla extract, and food coloring if using. Beat on high speed until light and fluffy, scraping down the bowl as necessary. You will have about 2 cups of frosting.
• Frost the cooled cupcakes liberally and garnish with fresh raspberries if desired.