Vegan 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.

EASY VEGAN VANILLA CUPCAKES (GLUTEN-FREE)

Steps:

• Preheat oven to 350 degrees F (176 C) and line a standard-size muffin tin with cupcake liners (we prefer these ones). Cupcake liners are preferable over greasing the pan because they prevent the sides from browning too much and yield a prettier result. But in a pinch, lightly grease instead.
• To a large mixing bowl, add dairy-free milk, applesauce, avocado oil, maple syrup, and vanilla extract and whisk to combine.
• Add almond flour, potato starch, cornstarch, baking powder, and sea salt and whisk again until well incorporated and no lumps remain. The texture should be thick and look similar to cornbread batter (see photo). If too thick, thin with a little more dairy-free milk. If too thin, add a little more almond flour.
• Divide batter evenly among cupcake liners filling a generous 3/4 of the way full. Recipe as written makes 12 cupcakes.
• Bake on the center rack for 25-30 minutes or until a toothpick inserted into the center comes out clean, they are golden brown on the very edges, the tops appear dry, and they spring back a bit when touched or pressed (rather than deflating). It's better to slightly over-bake than under-bake these cupcakes to avoid gumminess.
• Let cool for 10 minutes in the pan, then transfer to a cooling rack to let cool completely.
• Once cooled, option to top with frosting of choice. These subtly sweet cupcakes pair nicely with a sweeter frosting such as our classic buttercream frosting, vegan chocolate ganache frosting, date-sweetened chocolate frosting or vegan strawberry frosting. For a lighter option, try lightly-sweetened coconut whipped cream and fresh berries.
• Best when enjoyed within the first 24-48 hours after baking. Store leftovers covered at room temperature for 1-2 days or in a sealed container in the fridge for up to 3 days. Freeze unfrosted cupcakes for up to 1 month.

VEGAN VANILLA CUPCAKES

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!

Steps:

• Preheat your oven to 180C/160C Fan, and get 12 Cupcake Cases ready!
• In a large bowl, whisk together your Flour and Sugar.
• Pour in your Milk, Vanilla, Oil and Vinegar, and mix till smooth.
• Try not to over mix, but make sure the lumps are gone.
• Split between the 12 cases (it will be quite runny), but stick with the 12 cases!
• Bake in the oven for about 20-22 minutes, or until baked through.
• Leave to cool fully!
• Beat your Dairy Free Butter until smooth (it won't take long at all due to it being Dairy Free)
• Add in your Icing Sugar and Vanilla and beat again until fluffy and Buttercream like!
• Pipe onto your Cupcakes how you please, and sprinkle with your favourite sprinkles!

VEGAN VANILLA CUPCAKES

Steps:

• Preheat the oven to 190C/170C Fan/Gas 5. Line a 12-hole muffin tin with paper cupcake cases.
• Mix the flour, baking powder and sugar together in a large bowl. Make a well in the centre and add the sunflower oil, soya milk and vanilla. Use a large metal whisk to thoroughly combine all the ingredients.
• Spoon the batter into the cupcake cakes and bake for 18-20 minutes, or until well risen and firm to the touch. Leave to cool in the tin for at least 1 hour before icing.
• To make the frosting, sift the icing sugar into a large bowl and add the dairy-free spread and vanilla. Beat with a wooden spoon until smooth and creamy.
• Either spread the frosting on the cooled cupcakes or spoon into a large piping bag fitted with a star nozzle and pipe on top. Leave to set for 30-60 minutes in the fridge before serving.

GOLDEN VANILLA CUPCAKES (VEGAN)

Steps:

• Preheat oven to 350 degrees. Line muffin pan with cupcake liners. Whisk the soy milk and vinegar in a measuring cup and set aside for a few minutes to get good and 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. (Don't beat past 2 minutes.) Beat in the vanilla and other extract, if using, then alternate beating in the soy milk mixture and 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. Transfer to a cooling rack, and let cool completely before frosting.