Simple Vegan Vanilla Cupcakes Food

VEGAN VANILLA CUPCAKES

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.

SIMPLE VEGAN VANILLA CUPCAKES

Steps:

• Preheat oven to 177° C (350° F) and line a 12 pan cupcake tray with cupcake liners (paper or silicon).
• In a large mixing bowl, stir together the flour, baking powder and salt.
• In a separate bowl whisk together the apple cider vinegar, dairy-free milk, sugar, oil, apple sauce, and vanilla extract.
• Add the wet mixture to the dry and gently whisk until smooth. Don't over-mix or you'lll end up with rubbery cupcakes. Better a few lumps than to over-mix the batter.
• Spoon the batter in to each about ⅔ of the way up. I transfer my batter to a jug and pour them from there for less mess. I am a messy-Bessy so this is helpful.
• Pop the cakes in to the oven and bake for 19-23 minutes or until a skewer comes out clean from the centre of a cake. Remove from the oven and after 10 minutes remove the cakes from the pan and allow them to cool completely.
• Add the butter to a stand mixer (with the paddle attachment) or a large bowl using a hand-mixer and cream it for 2 minutes on medium to high speed.
• Turn the mixer to low and one cup at a time, add the sifted icing sugar (confectioners sugar) to the butter, beating for around 3 to 5 minutes in between each cup. Add the vanilla, salt and dairy-free milk and continue to beat until thick and creamy. Add more sifted sugar if needed.
• Transfer the frosting to a piping bag (or a large zip lock bag with a corner snipped and a frosting nozzle fitted) and pipe on to the cakes once they are completely cooled.
• Serve immediately or store, covered, in the fridge for 3 days.

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.

VEGAN VANILLA CUPCAKES

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.

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.