Vegan Vanilla Cupcakes
Serves: 2
Carole Volkman
1 January 1970
Based on User reviews:
58
Spice
47
Sweetness
47
Sourness
44
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2.25 cups
All-Purpose Flour1 cup
Granulated Sugar1.5 tsps
Baking Powder1 tsp
Baking Soda1 tsp
Kosher Salt1 cup
Vegetable Oil1 tsp
Pure Vanilla Extract3 cups
Sugar (confectioners')Directions:
1
Preheat the oven to 350 degrees F
2
Line a 12-cup muffin tin with paper liners and spray the liners with nonstick cooking spray
3
For the cake: Whisk together the flour, granulated sugar, baking powder, baking soda and salt in a medium bowl
4
Whisk together the almond milk, brown sugar, oil and vanilla in another medium bowl
5
Add the almond milk mixture to the flour mixture and gently fold until just combined (it's OK if there are lumps)
6
Divide the batter evenly among the prepared liners
7
Bake the cupcakes until they are golden brown and bounce back when pressed and a toothpick inserted in the center comes out clean, 20 to 22 minutes
8
Let cool in the pan for a few minutes, then transfer to a rack to cool completely
9
For the frosting: Beat the margarine on medium-high in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) until smooth, about 1 minute
10
Add the confectioners' sugar, almond milk and vanilla and beat on low until the frosting comes together and is smooth, about 1 minute
11
Frost and decorate the cupcakes as desired