Vegan Vanilla Cupcakes
Ingredients for 10-12 cupcakes
- 175 gr All purpose flour (00) (sifted)
- 175 gr Caster Sugar (sifted)
- 1 tsp Baking powder
- 175 gr Vegan butter (50% fat content or higher)
- 20 gr of Aquafaba
- 4 Tbps Vegan Milk (we used soy) + 1tsp lemon juice
- 1/2 Lemon zest
- 1 Vanilla Pod or Vanilla extract
How to bake Perfect moist Vanilla cupcakes:
Preheat the oven at 170 ºC fan on.
The butter you are using needs to be soft (at room temperature, if you press a finger into it, your finger should come out easily and with no butter attached, but just a light grease from it. The butter should hold its shape). Do not use Hard Butter or Melting Butter as you will have a different result.
Sift and mix the dry ingredients. It is essential to sift well all your dry ingredient to achieve a light, airy and moist texture in your baked cupcakes.
Start mixing the butter for 1 minute at medium/high speed in your bowl. You want to cream the butter without making it loose to much consistency. Pay attention at this step as different vegan butters behave slightly different, you want to choose one that is stable while mixing and it doesn’t split or you will not have the desire result(if you don’t know the brand you are using trying is the only way).
Add all the dry ingredients to the bowl and the aquafaba and mix until incorporated.
Add the remaining wet ingredients (milk + vinegar and vanilla), keep mixing for another 30 second at medium/high speed.
Mixing time in another critical point in order to have the perfect vanilla cupcakes. Mixing you want to incorporate just the right amount of air for you cupcakes to rise evenly, at the right height, while baking. Overmixing will result in a cupcake with a massive dome, while in the oven, that will collapse and shrink. Don’t mix enough your batter, and the cupcakes will be hard and not airy at all. So how do you know how much you need to mix your batter? Using a stand mixer you need to mix it at medium-high speed for a couple of minutes, you don’t want the butter to melt and release oil.
The consistency of the batter will be creamy homogeneous and you should be able to pour the batter in your cupcakes liners.
Fill the cupcake liners 2/3 full, you can use a spoon or simply pour it into the cups.
Bake it at 170 ºC for 25-28 minutes in the middle rack of your oven, the variance in time may depend on your actual inner oven temperature (if you want to have consistent results buy an oven thermometer). Leave the fan on for the first 2 minutes, then turn it off and keep baking in a static oven. Wait in front of your oven for the last couple of minutes to watch for your cupcakes color. Once your cupcakes are perfectly baked they will look slightly raised in the center and light golden color, remove from the oven at this point. They will feel still quite soft but once cooled they will have a perfect consistency.
Let them cool completely and add your favorite fill and frosting.
Click on Easy Vegan Chocolate Buttercream for the perfect frosting recipe to finish your Vegan vanilla cupcakes.
If you want our full video cupcake recipe click The Perfect Vanilla cupcake with Fig Jam & Chocolate Buttercrea
Let’s change the world today one dessert at the time.