Vegan Vanilla Cupcakes
The plant-based version of the absolute classic: springy, moist and with a strong vanilla scent.
Same trick as the blueberry ones — acidifying the coconut milk with lemon juice makes the batter lighter and helps the baking powder do its work. And mild olive oil replaces the butter without leaving any olive taste behind, as long as it really is the mild kind.
Beat the batter as little as possible once the flour is in. Overmixed vegan batters go rubbery, and there is no egg structure here to forgive it.
Ingredients
- 80 g all-purpose flour (plain flour)
- 1 tbsp cornstarch (cornflour)
- 1 1/2 tsp baking powder
- 1 tsp lemon juice
- 45 ml mild olive oil
- 80 g white sugar
- 120 ml coconut milk
- 2 tsp vanilla extract
- 250 g vegan margarine
- 2 tbsp coconut milk (for the frosting)
- Vanilla, to taste
- Fondant roses, to decorate
Method
- 1
Mix the lemon juice into the coconut milk and leave it for 5-10 minutes. This acidification makes the batter lighter and helps it react with the baking powder.
- 2
Preheat the oven and line the cases. Sift the flour together with the baking powder and the cornstarch.
- 3
Beat the oil with the sugar, the activated coconut milk and the vanilla extract until smooth.
- 4
Add the sifted dry ingredients to the liquid and beat just enough to combine. Overmixing costs you the lift.
- 5
Divide between the cases and bake for 22-25 minutes. Cool in the pan for 5 minutes before moving to a rack.
- 6
Make the frosting with the vegan margarine and coconut milk, beat until firm, and pipe it on, finishing with the fondant roses.
Vegan and Plant-Based Recipes
The plant world offers an endless universe of colors, aromas and textures. This collection gathers our favorite dishes that celebrate exactly that: recipes built to bring out the best in every ingredient — for anyone cooking without animal products, and for everyone who simply enjoys fresh, vibrant food.
