Vegan Vanilla Cupcakes! Extremely delicious and even better with some vegan frosting to top them off! Check out the recipe page for some suggestions like Strawberry or Chocolate Frosting.
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 Vegan 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
- 250 g Unsweetened Soy Milk
- 20 g Lemon Juice
- 80 g Vegetable Oil
- 230 g All-Purpose Wheat Flour - [See good to know section.]
- 30 g Almond Flour - [Check out my recipe!]
- 180 g Vanilla sugar - [Check out my recipe!]
- 10 g Baking Powder
- 1 dash Ground 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
- Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
- Mix the soy milk and lemon juice in a separate bowl. Let the mixture sit a few minutes so the soy milk can get thicker.
- Mix in the vegetable oil.
- Put the dry ingredients in a bowl and mix them.
- Slowly add the dry mixture to the liquid mixture while you keep mixing.
- Put 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 20 minutes.
- Let the Vegan 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 batter.
- 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.
- 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.
- Nut-Free: To make this recipe nut-free, use corn flour instead of ground almonds.
- Tip: Because there are no eggs in the batter, it is perfectly safe to snack on it while you are baking!
- Wondering what the difference is between a cupcake and a muffin? [ Check out my article!]
- Type of baking tin: I like to bake in cast iron. If you are doing the same, remember that this will change the baking time. If you put in the cast iron tins when it is cold, the baking time will increase and vice evrsa.
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.
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