Easy, Moist Vanilla Cupcakes – The Vegan Version – Hello Sydney KidsHello Sydney Kids
There are a couple of vegan families at school and the mums have opened my eyes to some great recipes.
And a glorious cookbook called: ‘Vegan Cupcakes Take Over The World.’ I bought it and I’m NOT afraid to use it.
Extra useful for me when I have run out of eggs and butter.
But I make these in any case just for the fantastic smooth texture of the cupcakes.
I have changed the recipe minimally, and made the measurements suit how I bake.
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Easy Vegan Vanilla Cupcakes
1 cup soy milk
1 tsp apple cider vinegar
1 tsp vanilla extract
1/3 cup canola oil
150g caster sugar
180g SR flour
1/2 tsp salt
4tsb cornflour
Method:
1. Heat over to 160 degrees C, my oven is fan forced.
2. Whisk soy milk and vinegar and let it curdle for a few minutes.
3. Beat together soy milk and vinegar mixture with oil, sugar and vanilla.
4. Gently fold in the flour, cornflour and salt.
5. Pour into cupcake holders or pan and bake for 15 – 20 minutes depending on your oven.
6. Decorate with a cocoa, margarine and icing sugar icing and any pretty decorations you have or can make.
7. Stand back as the hungry hordes descend.
Getting the ingredients ready
Adding the cornflour to the wheat flour
Whisking the wet ingredients
The final batter is very wet
Pressed fondant snowflake, I never did this kind of thing before I had a wee girl.
Here’s the inside of the vegan peanut butter cupcakes made from the same recipe book. Fantastic texture.
And here’s the tray of peanut butter cupcakes, they didn’t last long!
Do you ever run out of eggs and butter.
Or is it only me?