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Nourishing plant-based meals + indulgent desserts

Classic Vanilla Cupcakes

Classic Vanilla Cupcakes

I know, I’ve been making a lot of cake lately. But don’t expect it to stop any time soon. I have so many recipes that need perfecting.

When it comes to cake desserts, I stand firmly in the vanilla camp. Chocolate is great, but vanilla is so much more versatile. Almost every flavor is complemented by vanilla. Once you have a great vanilla cake in your arsenal, it is really easy to come up with new and fun flavor combinations without changing the cake.

You can fill these with jam, caramel or ganache, you could dip the tops in ganache, or frost them with any flavor buttercream you like and then, go through your cupboard and garnish them with whatever you have kicking around- coconut, cacao nibs, shaved chocolate, freeze dried fruit, or even store bought cookie crumbles. They are truly a blank canvas, ready and waiting for you to decorate them with whatever you are craving.

I don’t recommend making this particular recipe into a cake though. This recipe makes cupcakes that are really light and tender and I don’t think it would hold up well in a cake format.

So here it is: a really basic and simple vanilla cupcake recipe for you to dress up any way you choose.

Classic Vanilla Cupcakes

Prep Time 20 mins
Cook Time 20 mins
Course Dessert
Cuisine American
Servings 12 cupcakes

Ingredients
  

  • 3/4 Cup Granulated Sugar
  • 1 Cup Plant Milk - as usual I used plain, unsweetened coconut milk
  • 1/4 Cup Canola Oil
  • 1 1/2 tsp Vanilla Extract
  • 1 1/2 tsp Vinegar
  • 1 1/4 C + 2 T All Purpose Flour
  • 1 1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/2 tsp Salt

Instructions
 

  • Preheat oven to 350* F.
  • Line a cupcake pan with cupcake liners.
  • In a mixing bowl, combine sugar, milk, oil, vanilla and vinegar with a whisk. Into a sifter fitted over the mixing bowl, measure the flour, leaveners and salt. Sift the dry ingredients into the wet ingredients and combine with a whisk.
  • Fill each cupcake liner 2/3- 3/4 of the way full. You should get exactly 1 dozen cupcakes.
  • Bake in a 350* oven for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  • Let cool completely and decorate as desired! Buttercream recipe coming SOON I promise!
Keyword berry desserts, cake, cupcakes

Let me know how this recipe worked for you!


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