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.

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:

• Preheat the oven to 350°F (180°C) and line a cupcake tray with 12 cupcake liners.
• Sift the flour into a bowl and add the sugar, baking soda and salt.
• Then add the soy milk, vanilla extract, oil and white vinegar.
• Mix until just mixed, using a hand whisk to get rid of any big lumps. Don't overmix, tiny lumps are fine.
• Pour the batter into a jug that allows for easy pouring and pour evenly into the 12 cupcake liners, ensuring that all the batter is used up.
• Place into the oven and bake for 20-25 minutes. Check the cupcakes at 20 minutes and if a toothpick inserted into the center doesn't come out clean, then put them back in for a further 5 minutes.
• Move to a cooling rack and allow to cool thoroughly before frosting.
• Prepare the frosting by adding the vegan butter, powdered sugar, vanilla extract and strawberry flavoring to an electric mixer bowl. Begin mixing on low speed, gradually increasing speed until you have perfectly smooth frosting.
• Decorate with fresh strawberry slices before serving (optional).

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:

• 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 CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
• Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes. In a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.
• Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.

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.