Basic Vanilla Cupcakes [Vegan]
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Servings: 12 cupcakes
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Cooking Time
Servings
cupcakes 12
The easiest vegan vanilla cupcakes you will come across and they are great for children with dairy intolerances.

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INGREDIENTS:
cupcakes
  • Cupcakes
  • 1 cup non-dairy milk
  • 1/3 cup sunflower oil
  • 1-2 tsp vanilla extract (adjust for taste)
  • 1 2/3 heaped cup plain flour (gluten free if you prefer)
  • 2 1/2 tbs cornstarch (or flax meal)
  • 1 1/2 tsp baking powder
  • 1 tsp bi carb (baking) soda
  • small pinch salt
  • 3/4 cup caster (fine) sugar
  • Vanilla Buttercream*
  • 1/2 cup vegan butter, softened (or 1/4 cup vegan butter & 1/4 cup vegan shortening for a fluffy frosting)
  • 2 cups powdered sugar/icing sugar
  • 2 tsp vanilla extract
  • 1 tbs non-dairy milk (if needed)
INSTRUCTIONS:
  1. Preheat and oven to 180C (160C fan forced) and line a 12-hole cupcake tin with cupcake liners.
  2. Whisk together all cupcake ingredients until smooth and combined.
  3. Transfer to a jug and evenly pour into the prepared cupcake holes.
  4. Bake for 20-25 minutes or until they are lightly golden and spring back slightly when touched.
  5. Place cupcakes on a wire rack to cool.
Vanilla Buttercream
  1. Beat vegan butter (and/or vegan shortening if using) until soft and fluffy.
  2. Add remaining ingredients, beating on a low speed until combined then beating faster for a few seconds until the frosting is light and fluffy (colour frosting at this stage if desired). If frosting is very soft place in the fridge to firm up a bit.
  3. Pipe or spread the frosting onto the cooled cakes (decorate however you wish).
NOTES:

Double the buttercream if you want to pipe high buttercream swirls.

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