How to Make Vegan Cupcakes
No need to give up wicked cakes when you toss the eggs, butter, and milk! Here's a great vegan cupcake recipe to use as a base for whatever flavored icing you want to add to it. They're guaranteed to be light and fluffy and perfect for any occasion.
Ingredients
Servings: 18 - 24 (fewer if you opt for larger-sized cupcakes)
- 1 tbsp. (15ml) apple cider vinegar
- 1 1/2 cups (350ml) plain soy milk
- 2 3/4 cups (345g) self raising flour
- 2 tsp. (10g) baking powder
- 1/2 tsp. (2.3g) baking soda
- 1/2 tsp. (3g) salt
- 1 cup (200g) sugar
- 1/2 cup (120ml) vegetable oil
- 1 tsp. (5ml) vanilla extract
- Vegan icing of your choice
Steps
01. Preheat the oven to 350ºF. Prepare your muffin tray - it is best to use recycled paper cupcake holders. Put to one side.
02.Put the cider vinegar into a small bowl and add the soymilk. Stir this well and then put to one side. The mixture will now curdle and this is what should be happening.
03.Stir together the flour, sugar, baking powder, baking soda and salt. If you want chocolate cupcakes, add cocoa (about 1/2 cup) to this stage.
04. Stir the oil and vanilla extract into the bowl containing the soymilk and vinegar. Mix together.
05.Add the wet ingredients to the dry ingredients and beat together (by hand or with an electric hand-held mixer).
06. Fill the muffin pan. Usually fill each paper cupcake holder with about 1/4 cup of batter. If you prefer larger cupcakes, then add a half a cup but make sure the muffin pan is larger and the cupcake holders are bigger.
07.Bake for 20 - 25 minutes. If you can smell the cupcakes earlier, check to make sure they aren't browning earlier (this means they're more than ready). If you aren't certain, turn off the oven earlier and let them sit for a few more minutes rather than bake them into rocks.
08.Wait for the pan to cool down and then place cupcakes onto a wire rack to cool.
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