Delicious butter-free Vanilla Cupcakes! Instead of butter, we use a small amount of vegetable oil. This substitution results in light cupcakes with a rich vanilla flavour. A great frosting for these cupcakes is a Cream Cheese Frosting or Strawberry Frosting. Check out our [Recipe page] for all our frosting recipes.
Before making these cupcakes, check out our [Tips for Making Cupcakes]. This article includes tips that range from how to prepare your kitchen before getting started to the best ways to store cupcakes and everything in between.
If you like our Vanilla Cupcakes, follow Truthful Food on social media so you won’t miss out on anything new. Do you have any questions or suggestions for us about this recipe? Please leave a comment or contact us through the contact form or via social media.
Ingredients
- 260 g Low-Fat Cow’s Milk - [See good to know section.]
- 75 g Vegetable Oil
- 3 Chicken Egg [Size L] - [See good to know section.]
- 300 g All-Purpose Wheat Flour
- 12 g Baking Powder
- 300 g Vanilla sugar - [Check out my recipe!]
- 1/8 tsp Salt
Other things you need
- Food Scale
- Bowl
- Mixer
- Dinner Spoon - Ideally a silicone spatula.
- Muffin Tray
- Cupcake Liners
- Ice Cream Spoon
- Oven
- Oven Mitts
- Cooling Rack - This is optional.
Instructions
- Weigh your ingredients.
- Preheat the oven to 175 degrees Celsius or 350 degrees Fahrenheit.
- Put the dry ingredients in a bowl and mix them.
- Mix the eggs, milk and vegetable oil in a separate bowl. Slowly add the dry mixture to the liquid mixture while you keep mixing.
- Place the cupcake liners in your tray and use an ice cream spoon to put an equal amount of batter in all your liners.
- Bake your cupcakes for 25 minutes.
- Let the Vanilla Cupcakes cool down a little and enjoy!
Good to know
- Storing: Make sure to store your cupcakes in an airtight container if you are not eating all of them right away. Keep in mind that cupcakes have a short shelf life and should ideally be eaten on the day you bake them.
- Shelf life: Your cupcakes will stay good for a few days if stored correctly.
- Freezing: If you like, freeze your cupcakes in an airtight container or freezer bag, and they will stay good for several weeks. You can thaw them in the microwave, but they will taste better if you let them thaw slowly at room temperature.
- Refrigerating: You should not store the batter in your refrigerator and use it later. Most leavening agents (baking powder, baking soda etc.) you are using to make the batter rise, will do their job right after you add them. That means that your batter will start to rise while in the refrigerator instead of in the oven and you will end up with flat cupcakes.
- Adding dry ingredients: If you have the patience, it pays off to sieve the dry ingredients while you are adding them. It will ensure you do not end up with lumps in your dough.
- Adding flour: To make sure you don’t over-mix or damage the structure of the batter when adding the flour, you can use a whisk to mix it in bit by bit.
- Using Eggs: Make sure your eggs are still good before you use them. How? [Check out my article here!]
- Baking time: Depending on what kind of muffin tray you use, the baking time will vary. If you use a muffin tray that is meant to make large cupcakes or muffins, your cupcakes or muffins need to stay in the oven for a longer period of time than when you use a muffin tray for small cupcakes or muffins.
- Organic: To make this recipe organic, only use organic ingredients.
- Lactose-free: Use almonds milk instead of cow's milk.
- Dairy-free: Use almond milk instead of cow's milk.
- Wondering what the difference is between a cupcake and a muffin? [Check out my article here!]
Nutritional Information per Portion
Know What you Eat
If you have any dietary restrictions or are preparing food for someone who does, make sure to read the food labels of the products you are using. Food labels list product ingredients and specifically tell you whether a product contains allergens. This is important if someone with a food allergy might eat your food.
If you would like to know more about what information you can find on food labels and food packaging and how to interpret it, check out the article [How to Read Food Labels] on Truthful Science.
Healthy Food Choices
We all, directly and indirectly, receive information about food. Food advertisements, portion sizes, and what we read on social media are a few examples of indirect communication. All this messaging can be confusing when, for instance, advertisements claim products are associate with health benefits when in truth, they are not. Portion sizes in restaurants often are much larger than they need to be, resulting in over-eating. This abundance in signals makes it challenging to make well-informed and healthy food choices.
The information given in this recipe will hopefully help you make more informed food choices. However, the information in this recipe is limited. If you want to know more about healthy food choices in general, check out our article [Healthy Food Choices] and read through your country’s food guide. Usually, nutritionists, dietitians and the national health department create food guides that provide general information about recommended food intake. These food guides provide each population with recommendations based on scientific research that applies to most people. [Click here] for an example of a helpful food guide.
Most of the information on the internet is generalised and, in some cases, even untrue. If you are worried about your health, or if you are looking to make changes to your diet, please consult a registered dietician or your general practitioner. They can make sure you get the personalised support that you need.
Leave a Reply