Decadent Vegan Vanilla Cupcakes
Indulge in these delightful Decadent Vegan Vanilla Cupcakes, inspired by the bestselling 'Vegan Cupcakes Take Over The World.' These light and fluffy cupcakes are perfectly sweet, boasting a rich vanilla flavor complemented by almond undertones. Whether you're hosting a special occasion or simply satisfy your sweet tooth, these cupcakes are sure to impress. Use either soy margarine for a traditional taste or canola oil for a lighter option – just remember to adjust the salt accordingly. One bite of these scrumptious treats, topped with your favorite vegan frosting, and you'll find yourself hooked!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Soymilk
1 cup (Use unsweetened, non-dairy soy milk.)
Apple cider vinegar
1 teaspoon (Combine with soymilk to create a buttermilk.)
All-purpose flour
1 1/4 cups (Sift together with other dry ingredients.)
Cornstarch
2 tablespoons (Sift with flour and other dry ingredients.)
Baking powder
3/4 teaspoon (Sift with flour and other dry ingredients.)
Baking soda
1/2 teaspoon (Sift with flour and other dry ingredients.)
Salt
1/4 teaspoon (or 1/2 teaspoon if using oil) (Sift with flour and other dry ingredients.)
Margarine or Canola oil
1/2 cup margarine or 1/3 cup canola oil (Cream margarine with sugar or mix oil with wet ingredients.)
Sugar
3/4 cup (Use granulated sugar.)
Vanilla extract
2 teaspoons (Add to wet ingredients.)
Almond extract or additional vanilla extract
1/4 teaspoon (Optional addition for extra flavor.)
Instructions
1
Preheat your oven to 350°F (175°C) and line a muffin pan with paper cupcake liners.
2
In a medium bowl, whisk the soy milk and apple cider vinegar together. Set aside for a few minutes to allow the mixture to curdle, creating a vegan buttermilk.
3
For Margarine Users: In a large mixing bowl, sift together the flour, cornstarch, baking powder, baking soda, and 1/4 teaspoon of salt. In a separate bowl, use a handheld mixer to cream the margarine and sugar together at medium speed for about 2 minutes or until light and fluffy. Avoid overmixing. Gradually mix in the vanilla and almond extracts, followed by alternating additions of the curdled soy milk mixture and the dry ingredients. Be sure to scrape down the sides of the bowl as needed.
4
For Oil Users: In a large mixing bowl, whisk together the curdled soy milk mixture, canola oil, sugar, vanilla extract, and any additional extracts until well blended. Sift the dry ingredients into the wet mixture and stir gently until no large lumps remain, being careful not to overmix.
5
Fill each cupcake liner two-thirds full with batter. Bake in the preheated oven for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean.
6
Once baked, remove the cupcakes from the oven and allow them to cool in the pan for about 5 minutes before transferring them to a cooling rack to cool completely. Do not frost until they are fully cooled to ensure your frosting doesn’t melt.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Vegan Vanilla Cupcakes?
They are light, fluffy vegan treats inspired by 'Vegan Cupcakes Take Over The World' featuring vanilla and almond flavors.
Are these cupcakes vegan?
Yes, they are 100% vegan and plant-based, using non-dairy ingredients.
What is the recommended oven temperature?
Preheat your oven to 350°F (175°C) before baking.
How do I prepare the cupcake pan?
Line a muffin pan with paper cupcake liners to prevent sticking.
How is the vegan buttermilk made for this recipe?
Whisk 1 cup of soy milk and 1 teaspoon of apple cider vinegar and let it curdle for a few minutes.
What type of soy milk should I use?
The recipe recommends using unsweetened, non-dairy soy milk.
Can I use oil instead of margarine?
Yes, you can use 1/3 cup of canola oil as a lighter option instead of 1/2 cup of margarine.
Does the salt amount change if I use oil?
Yes, use 1/2 teaspoon of salt if using oil, or 1/4 teaspoon if using margarine.
What dry ingredients need to be sifted?
Sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt.
Why is cornstarch used in the batter?
Cornstarch is included to help create a light and tender crumb texture in the cupcakes.
How long should I cream the margarine and sugar?
Cream them at medium speed with a mixer for about 2 minutes or until light and fluffy.
How do I mix the ingredients if using the margarine method?
Cream the fat and sugar, add extracts, then alternate adding the curdled soy milk and the dry ingredients.
How should I combine ingredients if using the oil method?
Whisk all wet ingredients and sugar together, then sift in the dry ingredients and stir gently until no large lumps remain.
How much batter should go into each liner?
Fill each cupcake liner about two-thirds full with the prepared batter.
How long do these cupcakes take to bake?
Bake the cupcakes for 20 to 22 minutes in the preheated oven.
How do I check if the cupcakes are finished baking?
The cupcakes are done when a toothpick inserted into the center comes out clean.
How long should the cupcakes cool in the pan?
Allow the cupcakes to cool in the muffin pan for about 5 minutes before moving them.
Why is it important to let the cupcakes cool completely?
They must be completely cool to ensure that your vegan frosting does not melt when applied.
Can I use almond extract?
Yes, 1/4 teaspoon of almond extract is suggested for extra flavor, but you can substitute extra vanilla.
How much vanilla extract is required?
The recipe calls for 2 teaspoons of vanilla extract for a rich flavor.
Is sifting the flour necessary?
Yes, sifting helps remove lumps and ensures a smooth, fluffy batter.
What type of vinegar is used to curdle the milk?
Apple cider vinegar is specifically used to react with the soy milk to create a vegan buttermilk.
What type of sugar is used?
Use 3/4 cup of granulated sugar for this recipe.
Is this recipe dairy-free?
Yes, these cupcakes are entirely dairy-free as they use soy milk and margarine or oil.
What is the inspiration for this recipe?
These cupcakes are inspired by the bestselling book 'Vegan Cupcakes Take Over The World.'
What equipment is recommended for mixing?
A handheld mixer is recommended for the margarine method, while a whisk works for the oil method.
How many ingredients are in this recipe?
There are 11 specific ingredients required to make these cupcakes.
Can I use a cooling rack?
Yes, after 5 minutes in the pan, transfer the cupcakes to a cooling rack to finish cooling.
Should I scrape the bowl while mixing?
Yes, scrape down the sides of the bowl as needed to ensure all ingredients are evenly incorporated.
What is the final texture of the cupcakes?
The final cupcakes are light, fluffy, and perfectly sweet with a rich vanilla flavor.