The Perfect Vanilla Cupcake

When it comes to food, we all have our indulging vices. Mine? Cupcakes and ice cream.

lizzie-at-elaines-bake-shopLet’s face it. This cupcake fad is here to stay. Over the last few years, I’ve bounced from one cupcake shop to another tasting, licking, devouring and even spending a shameful small fortune on a “cupcake” the size of my thumb!

So I’ve self-declared myself a cupcake aficionado having years of experience putting away vast quantities of these sweet dental nightmares. Luckily the height of my cupcake obsession occurred during my marathon trainings!

Anyways, despite my sweet tooth, and more so as I’ve gotten older, I’ve come to tone down on the icing that sits skyscraper high on these overpriced treats. Usually I’d scrape off about 50-70% of it into the sidewalk trash bin.  Doing this habitually left me with another superpower—the ability to discern what makes a good cake in a cupcake AND to replicate it at home using better ingredients.

Ingredients

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/2 cup coconut oil
  • 1 cup non-dairy milk (I used organic soy milk)
  • 1 tablespoon cider vinegar (use coconut raw vinegar or apple cider vinegar)
  • 1 teaspoon vanilla extract

Icing

  • 3.5 cups confectioner’s sugar
  • 4 tablespoons non-dairy milk (I used organic soy milk)
  • 1 teaspoon vanilla extract

Directions

Preheat the oven to 180 degrees celsius
In a large bowl, whisk the cider vinegar and your non-dairy milk. It’s totally normal for it to curdle a bit. Then add the sugar, coconut oil and vanilla extract. Beat until somewhat frothy.
In a large bowl, whisk the cider vinegar and your non-dairy milk. It’s totally normal for it to curdle a bit. Then add the sugar, coconut oil and the vanilla extract. Beat until somewhat frothy.
In a separate bowl, combine all the dry ingredients: the flour (make sure it’s sifted), baking soda, baking powder, and the salt.Using a mixer, combine the wet and the dry ingredients until you achieve a smooth batter.

Pour into liners only 3/4 of the way. Bake around 20 mins (I guess it depends on your oven) but use a toothpick to poke through the center to make sure it comes out clean prior to taking out and transferring to a cooling rack.

Make sure it’s completely cool prior to icing.

Icing
For the frosting. Using an electric hand or stand mixer, add confectioners’ sugar, non-dairy milk and the vanilla and mix on low, gradually increasing to beat on high for about 4 minutes until fluffy. You can add drops of non-dairy milk until you get the consistency desired.

 vanilla-vegan-cupcakes-in-a-box

 

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