Make these vegan vanilla cupcakes for a sweet treat. vanilla cupcakes are perfect for a mid-morning snack or afternoon tea with a cup of tea. Here is the perfect vanilla vegan cupcakes recipe.
Vanilla Vegan Cupcakes: A Sweet and Nutritious Treat
Finding sweet treats can be difficult for those who live a vegan lifestyle or have dietary restrictions. With this Vanilla Vegan Cupcakes recipe, however, you can enjoy a delicious, guilt-free dessert that everyone will enjoy. These vegan vanilla cupcakes are simple to make and taste just like traditional cupcakes.
Ingredients
- Rapeseed oil, 50ml
- 1 tablespoon cider vinegar
- Plant milk, 200ml (we used oat)
- 225 grammes self-rising flour
- 12 teaspoon baking powder
- 150g caster sugar, golden
- 2 teaspoon vanilla paste
- 200g softened vegan plant butter block
- 2 teaspoon vanilla paste
- 400g confectioners' sugar
Method
In a Bowl, combine the rapeseed oil, cider vinegar, and oat milk. Preheat the oven to 180°C/160°C fan/gas 4 and line a baking sheet with parchment paper... Paper cases should be used to line a 12-hole cupcake or muffin tray. Combine the flour, baking powder, and sugar in a large mixing bowl. Create a well. Pour the wet mixture slowly into the centre, whisking constantly. Stir in the vanilla paste to combine. Bake for 15-20 minutes, or until golden and a skewer inserted into the centre of a cupcake comes out clean, in paper cases. Cool completely on a cooling rack.
Beat the plant block and vanilla until soft and creamy, about 2 minutes. In batches, add the icing sugar, beating well after each addition, and a large pinch of salt. Fill a piping bag fitted with a star nozzle halfway with the mixture. Swirls should be piped on top of each cooled cupcake. In an airtight container, keep ice for up to three days.
Tips for making the Vanilla Vegan Cupcakes:
Here are some pointers for making the best Vanilla Vegan Cupcakes:
- For the best results, use high-quality all-purpose flour.
- When you start, make absolutely sure that all of the ingredients are at room temperature.
- Before using, sift together the flour, baking powder, and baking soda.
- Use fresh baking powder and baking soda for the best results.
- To avoid an overpowering oil flavour in the cupcakes, use a neutral-tasting oil, such as vegetable or canola oil.
- To avoid added sugars, use unsweetened nondairy milk, such as almond or soy milk.
- Apple cider vinegar aids in the activation of the baking soda and results in a light and fluffy texture.
- Excessive mixing will result in dense cupcakes.
- Fill each muffin cup regarding two-thirds of the way full.
- Make certain that the cupcakes rise evenly.
- Allow the cupcakes to cool completely before frosting and decorating to prevent the frosting from melting.
- You'll be on your way to making delicious and perfect Vanilla Vegan Cupcakes every
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