Golden Vanilla Cupcakes Vegan Recipes

VEGAN VANILLA CUPCAKES

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, baking powder, baking soda and salt. In a small bowl, whisk coconut milk, sugar, oil, vinegar and vanilla. Stir into dry ingredients just until moistened. , Fill paper-lined muffin cups half full. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat margarine until light and fluffy. Beat in confectioners' sugar, milk and vanilla. Frost cupcakes.

GOLDEN VANILLA CUPCAKES

Steps:

• Preheat oven to 180°C (350°F) and have your cupcake liners ready in the pan.
• Whisk soy milk and apple cider vinegar and set aside to curdle.
• Then, beat together the soy milk mixture, oil, sugar, vanilla extract, and almond extract.
• Sift in the flour, cornstarch, baking powder, baking soda, and salt. Mix until smooth.
• Fill cupcake liners and bake for 20-25 minutes or until cake tester comes out clean.

VEGAN GOLDEN VANILLA CUPCAKES

Steps:

• Preheat oven to 350F and line muffin pan with paper liners.
• Whisk the soy milk and the vinegar together and let sit a few minutes until curdled.
• IF USING MARGARINE:.
• Sift the flour, cornstarch, baking powder, baking soda and salt into a large bowl and mix.
• In a separate large bowl,use a handheld mixer at medium speed to cream the margarine and sugar for about 2 minutes until light and fluffy, but don't beat past 2 minutes. Beat in the vanilla and other extract, if using, alternate beating in the soy milk mixture and the dry ingredients, stopping to scrape the sides of the bowl a few times.
• IF USING OIL:
• Beat together the soy milk mixture, oil, sugar, vanilla, and other extracts, if using, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda and salt and mix until no large lumps remain.
• Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes till done. Transfer to a cooling rack and cool completely before frosting.

VEGAN VANILLA CUPCAKES

Steps:

• Combine the rapeseed oil, cider vinegar and oat milk in a jug. Heat the oven to 180C/160C fan/gas 4. Line a 12-hole cupcake or muffin tray with paper cases. Tip the flour, baking powder and sugar into a large bowl. Make a well in the middle and slowly pour in the wet mixture, whisking constantly. Add the vanilla paste and stir to combine. Divide evenly between the paper cases and bake for 15-20 mins until golden and a skewer inserted into the middle of a cupcake comes out clean. Transfer to a cooling rack to cool completely.
• For the icing, beat the plant block and vanilla until soft and creamy, around 2 mins. Add the icing sugar in batches, beating well after each addition, and a large pinch of salt. Transfer to a piping bag fitted with a star nozzle. Pipe swirls on top of each cooled cupcake. Will keep, iced, for up to three days in an airtight container.

GOLDEN VANILLA CUPCAKES - VEGAN

Steps:

• Oven 350. Whisk milk and vinegar, set aside few mins til well curdled. If marg: sift flour, cornstarch, bpowder, bsoda and salt into bowl, mix. In sep bowl, cream marg & sugar 2 mins til fluffy, but not more than 2 mins. Beat in vanilla, other extract, then alternate beating in milk mix and dry, scraping bowl. If oil: Beat milk mix, oil, sugar, vanilla, other extracts, in bowl. Sift in flour, cornstarch, bpowder, bsoda, salt and mix til no large lumps. Fill liners 2/3 full, bake 20-22 mins til done. Cool completely, frost. Variations: Really Golden Cupcakes: Stainless pan, beat generous pinch turmeric into milk. Stirring, cook med-low til milk just starts to simmer, 2-3 mins. When Turmeric dissolved and milk light yellow, remove, cool 5 mins. Add vinegar and proceed. Flavoured Golden Cupcakes: Change flavour extracts: add 1 to 1-1/2 tsp coffee, coconut or orange extract, or 1 tsp ground cinnamon or pumpkin pie spice. Spread tops w/any topping, frosting or filling. Strawberry Tallcakes: Prep GV Cupcakes and cool. Combine 1-1/2 cups thinly sliced strawbs w/3tbsp maple syrup and set aside to macerate at least 30 mins. Prep Vegan Fluffy Buttercream or use any vegan whipped topping or softened vanilla soy ice cream if eating right away. Spoon out cupcake centres, fill centres w/about 2 tbsp berries and juice, top w/dollop frosting, press on cut out top. Pipe on more frosting, spoon on more berries. Messy - eat w/spoon. Lemony Vanilla Cupcakes: add additional 1-1/2 tsp lemon extract and 1 tbsp finely grated lemon zest, frost w/Lemon Buttercream. Mix-ins: add 1/3 to 2/3 cup of following to batter just before filling liners: finely chopped choc covered almonds or peauts, currants, smashed peanut brittle, finely chopped halva, vegan choc chips or white choc chips.

GOLDEN VANILLA CUPCAKES (VEGAN)

Steps:

• Preheat oven to 350 degrees. Line muffin pan with cupcake liners. Whisk the soy milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled. If using margarine: Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl and mix. In a separate large bowl, use a handheld mixer at medium speed to cream the margarine and sugar for about 2 minutes until light and fluffy. (Don't beat past 2 minutes.) Beat in the vanilla and other extract, if using, then alternate beating in the soy milk mixture and dry ingredients, stopping to scrape the sides of the bowl a few times. If using oil: Beat together the soy milk mixture, oil, sugar, vanilla, and other extracts, if using, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain. Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes. Transfer to a cooling rack, and let cool completely before frosting.