Too good to be true, right? Vegan cupcakes are going to take over the world. I can feel it.
These did not take long at all! With all this cooking under my belt I started feeling overconfident, and was all “5 minute preparation and 25 minute bake time? No problem. Baking is so easy, why do people complain about it all the time?”
I found out why. My cupcakes ended up in monster proportions, which isn’t necessarily a bad thing, of course. I was unable to eat more than one without feeling sick, that’s all.
Well. Without further ado:
- 2.5 cups unbleached white flour
- 1.5 c organic cane sugar
- 1.5 teaspoons baking powder
- 1 tsp baking soda
- 0.5 tsp salt
- 1.5 c plain almond milk
- 2 tsp apple cider vinegar
- 1 c neutral cooking oil (I used canola)
- 4 tsp vanilla extract
- 0.5 tsp almond extract
Preheat the oven to 350 F, and line 12 muffin cups with paper liners
Sift the flour, sugar, baking powder, baking soda, and salt together in a large bowl. In another medium-sized bowl, mix together the almond milk, apple cider vinegar, oil, vanilla extract and almond extract. Pour the liquid mixture into the dry mixture and stir until just blended.
This is where I had my epiphany. Normally there’s a little warning bell going off in my head every time I sneak my fingers into batter, because I could hear my parents saying: “there are uncooked eggs in there! You might get salmonella!” GUESS WHAT. Vegan = no eggs. Aw yeah. Naturally, I went on to eat quite a bit of batter, feeling very self-congratulatory.
So you have your batter, now here’s where I messed up. Divide the batter equally among the muffin tins… but be careful not to put in too much! Make sure the batter sits at least 0.5 inches below the top of the tin, ideally more. My batter went right to the top of the tin, resulting in them puffing out over the edges when I took them out 25 minutes later.
Alright, so while the cupcakes are baking you are free to try out making the buttercream frosting.
- 0.5 cup vegan butter
- 0.5 c vegan shortening
- 2 c powdered sugar
- 1.5 tbsp vanilla extract
This frosting tastes exactly what you’d expect it to taste like. Butter and sugar. Which is a little overwhelming to say the least. Anyway, you go on to mix the butter and shortening on medium-high until just blended, then on a low setting slowly add in the sugar and vanilla extract. There’s your frosting.
After 25 minutes of baking, allow the cupcakes to cool for 10 minutes. You can either frost them with generic cupcake icing you can find at any grocery store or you can use the fancy, fatty frosting.
Here’s what they look like with generic icing:
And with the buttercream frosting:
Enjoy with iced coffee or soy milk