If you are looking for sweet, fluffy vanilla cupcakes, look no further! Did I mention they’re vegan?
Ingredients:
Cake:
½ cup of vegetable oil or a preferred oil
¾ cup of Wholesome Sweeteners Fair Trade Organic Light Brown Sugar, or sugar of choice
2 teaspoons of Singing Dog Vanilla Extract (GF, Vegan), or a vanilla extract of choice
2 tablespoons of ground flaxseed meal
6 tablespoons of water
¼ teaspoon of salt
1 ¾ teaspoon of baking powder
½ cup of plant-based milk
1 ¼ cup of GF and Vegan All-Purpose Flour
Icing:
⅓ cup of vegetable shortening
2 cups of gluten-free vegan powdered sugar
⅛ teaspoon of salt
¼ teaspoon of Singing Dog Vanilla Extract (GF, Vegan), or a vanilla extract of choice
3 tablespoons of soy or almond milk
Preparation Time:
This recipe should take twenty-five minutes to prepare and twenty-five minutes in the oven. This makes the preparation and cooking time a combined fifty minutes.
Servings and Calories:
This recipe makes fifteen cupcakes. Each cupcake has an estimated 250.8 calories. The calorie content will vary depending on the ingredients and products used.
Directions:
Step 1. To make a flax egg, mix one tablespoon of flaxseed meal with three tablespoons of water. This recipe would otherwise require two eggs, so I would use two small bowls for each of the flax eggs. Let the mixture sit in the fridge for fifteen-minutes to thicken. You can also use chia seeds if you would like! Grind the chia seeds to replace the ground flaxseed meal.
Step 2. Combine the following ingredients into a bowl: these being: oil, vanilla extract, sugar, baking powder, plant-based milk, and all-purpose flour. Add your somewhat thickened flax egg mixtures into this mixing bowl.
Step 3. Stir on high for three to five minutes. You should have a loose and runny consistency.
Step 4. You do not need to grease the paper liners because sprays are used to prevent the batter from sticking to the pan. I would recommend purchasing eco-friendly cupcake liners in the future if you do not already do so. Here is a link to my favorite eco-friendly liners. Add the liners to your tray and pour your mixture in ¾ of the way full.
Step 5. Put the cupcakes into the oven for fifteen to twenty-five minutes. The range for baking the cupcakes is 350-375 °F or 177- 190 °C. I usually bake my cupcakes at 350 for twenty minutes.
Step 6. While the cupcakes are baking, we get to create the frosting! First, in a small to medium mixing bowl, combine the vegetable shortening with the salt. Combine with a stand mixer or electric mixer.
Step 7. To your mixture, add powdered sugar, vanilla extract, and plant-based milk. Once the mixture is blended evenly, it should be fluffy and creamy. This is how you know you prepared them correctly. Add more plant-based milk if your frosting is too thick.
Step 8. Let your cupcakes cool for fifteen minutes and use the toothpick method to determine if your cupcakes are ready! Remember to turn off your oven and enjoy frosting your cupcakes.
I hope you enjoyed my recipe and please share this post with your friends and family. Send any pictures my way with any food recreations! Have a great day!
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