Vanilla Cupcakes Vegan
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I made all the deserts for my daughters 30th birthday BBQ yesterday and made these as well as strawberry ones for the grandkids with allergies.
If you dont want to use the frosting, just sift a little ucing sugar on top or leave them plain
These cake were delicious and didn't taste vegan .
Recipe by Nora Cook
Make 12 muffin size cakes or 18 cupcake size
FROSTING
1. If you don't have cake flour then make your own by
Take one cup of plain flour Remove two tablespoons, and then add two tablespoons of corn flour to plain flour. Sift together before using.
2. You can make the frosting up to 2 days in advance. Store in the refrigerator until ready to use, then bring it to room temperature before using. It can also be frozen for up to 3 months.
This is the cake flour I use
If you dont want to use the frosting, just sift a little ucing sugar on top or leave them plain
These cake were delicious and didn't taste vegan .
Recipe by Nora Cook
Make 12 muffin size cakes or 18 cupcake size
Ingredients
- 1 1/2 cups 375mls oat milk (or use another non-dairy milk)
- 1 teaspoon lemon juice
- 2 3/4 cups cake flour ( see below)
- 1 1/2 cups white sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1/2 cup melted vegan butter
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 180 degrees C or 160 C fan-forced. Line a 12-cup muffin pan with patty cases
- Combine the oat milk and lemon juice in a measuring cup or bowl, give a little stir and set aside for a few minutes
- In a large bowl, whisk together the flour, sugar, baking powder and salt until combined.
- Now pour in the milk/lemon mixture, melted vegan butter and vanilla. Whisk until well combined. There may be a few small lumps, but you don't want any large lumps in the batter.
- Fill the patty cases 3/4 full and bake for 20 - 22 minutes, or until a toothpick comes out clean. Carefully transfer the cupcakes to a cooling rack
- Cool completely, then pipe on Vegan buttercream frosting or another frosting of your choosing. Decorate with sprinkles or leave plain
- Store cupcakes on the counter, covered for up to 4 days (they stay moist!). They also freeze perfectly for up to 3 months, with or without frosting.
FROSTING
- 1 cup vegan butter, softened to room temperature
- 3 cups icing sugar
- 2-3 tablespoons non-dairy milk
- 1 teaspoon vanilla extract or essence
Instructions
- In a bowl and using an electric hand mixer, beat the butter until smooth, about 2 minutes.
- Gradually add the icing sugar, about a cup at a time, and mix starting on low speed gradually increasing to medium, until all the icing sugar is mixed in.
- Add 2 tablespoons of milk and vanilla and beat on medium speed for 2 minutes, until everything is well combined. Scrape the bowl as needed.
- If the frosting seems too thick, you can add more milk, 1 tablespoon at a time. If the frosting is too thin and runny, simply add more icing sugar
- Pipe onto cupcakes,or spread on.
1. If you don't have cake flour then make your own by
Take one cup of plain flour Remove two tablespoons, and then add two tablespoons of corn flour to plain flour. Sift together before using.
2. You can make the frosting up to 2 days in advance. Store in the refrigerator until ready to use, then bring it to room temperature before using. It can also be frozen for up to 3 months.
This is the cake flour I use
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so you would be more upset because I couldn't cook for you any more. But that actually got me thinking ( after the shock ) and I decided to do a cookbook .
