EASY VEGAN VANILLA CUPCAKES (GLUTEN-FREE)
Perfectly fluffy vanilla cupcakes that happen to be vegan, gluten-free, and naturally sweetened. Just 1 bowl and 10 ingredients required!
Provided by Minimalist Baker
Categories Dessert
Time 40m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (176 C) and line a standard-size muffin tin with cupcake liners (we prefer these ones). Cupcake liners are preferable over greasing the pan because they prevent the sides from browning too much and yield a prettier result. But in a pinch, lightly grease instead.
- To a large mixing bowl, add dairy-free milk, applesauce, avocado oil, maple syrup, and vanilla extract and whisk to combine.
- Add almond flour, potato starch, cornstarch, baking powder, and sea salt and whisk again until well incorporated and no lumps remain. The texture should be thick and look similar to cornbread batter (see photo). If too thick, thin with a little more dairy-free milk. If too thin, add a little more almond flour.
- Divide batter evenly among cupcake liners filling a generous 3/4 of the way full. Recipe as written makes 12 cupcakes.
- Bake on the center rack for 25-30 minutes or until a toothpick inserted into the center comes out clean, they are golden brown on the very edges, the tops appear dry, and they spring back a bit when touched or pressed (rather than deflating). It's better to slightly over-bake than under-bake these cupcakes to avoid gumminess.
- Let cool for 10 minutes in the pan, then transfer to a cooling rack to let cool completely.
- Once cooled, option to top with frosting of choice. These subtly sweet cupcakes pair nicely with a sweeter frosting such as our classic buttercream frosting, vegan chocolate ganache frosting, date-sweetened chocolate frosting or vegan strawberry frosting. For a lighter option, try lightly-sweetened coconut whipped cream and fresh berries.
- Best when enjoyed within the first 24-48 hours after baking. Store leftovers covered at room temperature for 1-2 days or in a sealed container in the fridge for up to 3 days. Freeze unfrosted cupcakes for up to 1 month.
Nutrition Facts : ServingSize 1 cupcake, Calories 243 kcal, Carbohydrate 27.1 g, Protein 3.9 g, Fat 14 g, SaturatedFat 1.2 g, Sodium 284 mg, Fiber 2.2 g, Sugar 9.9 g, UnsaturatedFat 12.1 g
BUCKWHEAT VEGAN CUPCAKES
Make and share this Buckwheat Vegan Cupcakes recipe from Food.com.
Provided by stop.whispering
Categories Dessert
Time 35m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Whisk together soy milk and vinegar, set aside for a minute.
- Beat together soy milk mixture, oil, sugar and extracts.
- Sift in the flour, baking powder, baking soda and salt and milk until no lumps remain.
- Fill cupcake liners two thirds of the way up and bake for 20-22 minutes.
Nutrition Facts : Calories 124.6, Fat 1.9, SaturatedFat 0.2, Sodium 208.7, Carbohydrate 25.5, Fiber 1.5, Sugar 13.7, Protein 2.3
VEGAN CUPCAKES
Make vegan cupcakes with buttercream topping using dairy-free and egg-free ingredients. They make the perfect treat for afternoon tea or a mid-morning snack
Provided by Anna Glover
Categories Afternoon tea, Dessert, Treat
Time 50m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line the holes of a 12-hole cupcake tin with paper cases. Stir the milk and vinegar in a jug and leave to thicken slightly for a few mins.
- Beat the butter and sugar with an electric whisk until well combined. Whisk in the vanilla, then add the milk a splash at a time, alternating with spoonfuls of the flour. Fold in any remaining flour, the baking powder and a pinch of salt until you get a creamy batter. Don't worry if it looks a little curdled at this stage.
- Divide between the cupcake cases, filling them two-thirds full, and bake for 20 - 25 mins until golden and risen. Leave to cool on a wire rack.
- To make the buttercream, beat the butter, icing sugar and vanilla with an electric whisk until pale and creamy. Divide between bowls and colour with different food colourings until you get desired strength. Spoon or pipe onto the cooled cupcakes.
Nutrition Facts : Calories 265 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 30 grams sugar, Fiber 0.4 grams fiber, Protein 1 grams protein, Sodium 0.28 milligram of sodium
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