Monday, 22 July 2019

Basic Vegan Vanilla Cupcakes

Everyone needs a basic vanilla cupcake recipe. Plus this one is vegan which makes it all the more worthwhile. The classic taste of vanilla cake is one we all love, mainly because of its simplicity, sweetness and you can never over do it really. I absolutely love vanilla buttercream as not only is this a huge staple in my house where I am constantly baking, but it goes with so many other flavours - I'm already picturing a delicious Victoria sponge full of jam and buttercream (which I'm still yet to make). So I'll be sharing that recipe as well for you all.

Check out my other cupcake recipes:

Chocolate Orange Cupcakes
Carrot Cake Cupcakes
Lotus Biscoff Cupcakes



Prep:10 minutes
Cook: 18-20 minutes
Serves: 12 cupcakes


200g Self-raising flour
200g Caster sugar
220ml Soya milk
1 tbsp Apple Cider Vinegar
75g Vegan butter
1 tsp Vanilla extract
1 tsp Baking soda
Pinch of salt
250g Vegan butter
400g Icing sugar
1 tsp Vanilla extract


✿Preheat your oven to 180℃ and line a 12-hole cupcake tray with cases.
✿Mix your soya milk with the apple cider vinegar to make a "buttermilk" and let sit for a few minutes. Melt your butter in the microwave or over the hob and leave to cool.
✿In a large bowl, add flour. sugar, salt and baking soda and mix. Pour in remaining wet ingredients and fold gently till combined but careful not to over mix.
✿Using two spoons, add cake mixture to cupcake cases evenly filling each one about ⅔ full. Bake for 18-20 minutes until a knife inserted comes out clean. Once cooked, leave to cool before piping. I usually leave them covered so they don't dry out. 
✿Meanwhile make your buttercream.
✿Using an electric mixer, whisk your butter and baking block until it is smooth and creamy, this should take about 3-5 minutes. 
✿Gradually add your icing sugar whilst the mixer is on a spoonful at a time. Add your vanilla. When it is pale and still spreadable it is done. Spoon into a piping bag ready to pipe onto the cupcakes. Enjoy!



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