Go Back
Vegan Vanilla Cupcakes

Fabulous little Vegan Vanilla Cupcakes

Berry & Crust
An easy vanilla cupcake recipe that is light and tasty.
Prep Time 20 mins
Cook Time 12 mins
Course Dessert
Servings 18 small cakes

Equipment

  • electronic kitchen scale
  • hand whisk
  • non-stick muffin tray
  • silicone spatula
  • stainless steel mixing bowl

Ingredients
  

A - activate

  • 0.006 kg baking soda
  • 0.245 kg soy milk unsweetend
  • 0.010 kg vanilla extract
  • 0.012 kg white vinegar

B - whisk

  • 0.150 kg caster sugar
  • 0.075 kg olive oil

C - sift

  • 0.012 kg baking powder
  • 0.245 kg plain flour unbleached
  • 1 pinch salt

Instructions
 

  • Line a muffin tray with paper cups.
  • Preheat the oven to 180°C.

Activate

  • Group A - warm the soy milk until tepid. Stir in the baking soda and the vanilla extract. Add the white vinegar and allow the mixture to react (2 minutes).

Batter

  • Group B - whisk in a bowl until pale in color.
  • Group C - sift, then fold into group B.
  • Add the activated mixture and combine, using a hand whisk.
  • Spoon the batter into the paper cups and bake 10 - 12 minutes.

Notes

Cake size:
The small cakes measure at 35g each prior to baking.
Time saver:
Warm the milk in the microwave.
Keyword cupcakes, vanilla, Vegan