Classic Vanilla Cupcakes
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The most basic, simple, and most delicious kind of cupcake there is. At least in my opinion. The CVC (Classic Vanilla Cupcake) is great because it pairs magically with any frosting or filling. Feel like raspberry cupcakes? Dump a jar of raspberry jam in with the batter and you're good to go! Now granted, it is usually a little safer to follow a recipe unless you've been baking a while, but hey, trial and error. |
Makes: 12 (With enough left over for a baker's dozen, some mini cupcakes, or you're sampling pleasure.)
Prep Time 20 min
Baking Time 20 min (or until toothpick inserted comes out clean)
Baking Temp 350 F (But keep in mind that a lot of ovens heat lower than they should. Get an oven thermometer for accuracy. I have to set my oven at 375 F)
Prep Time 20 min
Baking Time 20 min (or until toothpick inserted comes out clean)
Baking Temp 350 F (But keep in mind that a lot of ovens heat lower than they should. Get an oven thermometer for accuracy. I have to set my oven at 375 F)
I'm always amazed when I actually have enough batter left over to fill all 12 liners. Usually I have to taste it 4 or 5 times just to make sure it's safe for everyone. ;)
My favorite part by far... licking the spoon! I find that cookie scoopers work very well. I use a large one that makes it exactly the right size to fill the liner.
Ingredients
- 1 1/2 cups of soymilk (I use Silk Plain)
- 1 1/2 tsp of apple cider vinegar
- 1 1/2 cups of all-purpose flour
- 1 1/2 tablespoons of cornstarch
- 3/4 tsp of baking powder
- 1/2 tsp of baking soda
- 1/2 tsp of salt
- 1 cup of sugar (if you want it to truly be vegan use organic)
- 1/2 cup of canola oil
- 1 1/2 tsp of vanilla extract
- 1/2 tsp of almond extract
Directions
Preheat your oven to 350 F. Prepare a 12 spot cupcake tray and set aside. You can also make mini cupcakes with this recipe, though you will probably have enough for two trays of minis.
Mix soymilk and apple cider vinegar together and set to the side. In a large mixing bowl mix together flour, cornstarch, baking powder, baking soda, salt, and sugar. Once thoroughly mixed together add in wet ingredients. Mix thoroughly being careful not to over-mix. I've have more success with the texture of the cupcakes if I let the batter sit for 5-10 minutes. If you don't have time it's not a big deal. Fill your cupcake liners about 2/3 of the way full and do what you wish with the extra batter. Perks of being vegan you can eat all of it! We were all thinking it. Bake for about 20 minutes or until a toothpick comes out clean. Wait for them to cool completely before frosting. My personal favorite is the Dark Chocolate Delight frosting, though the Rainbow Frosting is really fun too.
Preheat your oven to 350 F. Prepare a 12 spot cupcake tray and set aside. You can also make mini cupcakes with this recipe, though you will probably have enough for two trays of minis.
Mix soymilk and apple cider vinegar together and set to the side. In a large mixing bowl mix together flour, cornstarch, baking powder, baking soda, salt, and sugar. Once thoroughly mixed together add in wet ingredients. Mix thoroughly being careful not to over-mix. I've have more success with the texture of the cupcakes if I let the batter sit for 5-10 minutes. If you don't have time it's not a big deal. Fill your cupcake liners about 2/3 of the way full and do what you wish with the extra batter. Perks of being vegan you can eat all of it! We were all thinking it. Bake for about 20 minutes or until a toothpick comes out clean. Wait for them to cool completely before frosting. My personal favorite is the Dark Chocolate Delight frosting, though the Rainbow Frosting is really fun too.
