I do it in thirds. Repeat until all the wet ingredients are combined with the dry ingredients. Fold them together until just combined. Overbeating will develop the gluten more and lead to less fluffy cakes and muffins. Immediately after folding the batter, distribute it evenly into the muffin cups or cake pans. Open the oven and quickly put the tins in the oven and shut the door. Source: Chocolate Marble Cake. Did you know that every time you open the oven door to check on your baking, the oven can lose up to 30 degrees?
If you need to peek at your goodies, turn on the oven light and look through the window in the oven door.
Source: Carrot Apple Muffins Advertisement. Cakes and muffins that are doughy and flat rather than light and fluffy are usually undercooked. The only exception to this rule is in gluten-free baking where it is better to undercook baked goods a little bit. Five minutes before the full baking time, stick a toothpick in your cakes or muffins. It should come out mostly clean but not fully dry. When the baked goods are done, take them out of the oven but leave them in their pans for 5 or 10 minutes before transferring them to a cooling rack.
Letting them cool for a bit in the pans makes them easier to remove without sticking. If muffins are more your style, we have so many amazing recipes to choose from. Happy baking! We also highly recommend downloading our Food Monster App , which is available for iPhone , and can also be found on Instagram and Facebook. The app has more than 15, plant-based, allergy-friendly recipes, and subscribers gain access to new recipes every day. Check it out! Being publicly-funded gives us a greater chance to continue providing you with high quality content.
This recipe is super easy to make, and I was pleasantly surprised with how the batter rose into fluffy, yummy cakes. I omitted the sprinkles and had to make it in a small round cake pan. The batter came out a tiny bit runny so I added a tablespoon more of flour as per instructions. It tastes great. The only thing I am curious about is there is a little bit of an aftertaste. It also had the consistency of a cookie or something more dense on the inside and crumbled easily.
All of this could have easily been my fault with the pan I used or not sifting properly. I really enjoyed the level of sweetness this has though. The flavor is on point and I will definitely make this again but using a muffin pan next time. Hi Hoku, is it possible you swapped the baking soda and baking powder amounts? Baking powder should have a more mild flavor. Let us know how it goes in the muffin pan!
I agree, I made these for Easter and found the same to be true from guest comments. Did you try or any recommended modifications to enhance the sweetness? Just made these and they were a total fail, not sure what we did wrong.
Bummed bc they were to be an Easter surprise for friends. They collapsed, and are a liquidity sticky mess. I just spent 30 minutes trying to salvage my muffin pan? So sorry to hear that, Shannon!
Did you make any modifications? It sounds like they needed additional flour. These cupcakes are amazing! They are super moist and delicious. This recipe is definitely a keeper. This recipe is delicious! I had to go back through the archives on a separate archival website to find the one with the vegan butter, as the updated recipe did not taste anywhere near the same to me. Everyone raved about it so I stuck with the dairy. Where did you find the vegan butter recipe?
I am wondering for measurements with the vegan butter in the cake vs. Mine completely went wrong! I used oat milk, cane sugar and as an oil I have used rapeseed oil.
My batter was brownish and much thinner as the batter of the pictures. What can I change next time when I retry them? I was soooo looking forward to them, and now I am so dissapointed… Especially because everyone was so succesfull in making them! We wonder if maybe the oil was rancid? The oil was oganic, cold pressed. But I will definately try them again, because they look soooo good! Any suggestions for other oil?
Or should I try vegan butter? Hi, what type of oil do you recommend to substitute the vegan butter for less crumbly cupcakes? Any other modifications your recommend for baking at high altitude? Boulder, CO. Hi Kelsey, Avocado oil or melted coconut oil should work.
Where can you buy vegan sprinkles? This is my first time making anything vegan, so any pointers would be great too. Hi Tiffany, We like Supernatural brand. This has become the go-to birthday cupcake recipe in our house!
Would the amount of batter divide properly into two pans? Hi Julie, depending on how thick you want the cakes, you may need to double the recipe. These cupcakes are absolutely amazing! My family loves them so much we eat them without!
Hi Cherise, we used unsweetened plain almond milk. But coconut milk should work. It will likely be more rich. Hey guys. Some feedback……….. They tasted delicious. The vegetarian mom really appreciated that I made them vegan. Thank you so much!!!!!! Thanks for sharing, Cherise!
Next time would you mind adding a rating to your review? They were amazing. Soooooo good. But still sooo tasty. These came out so great! I used vegan butter instead of the oil after reading comments about it having a bad aftertaste.
The vegan butter Earth Balance sticks worked really, really well. For me, they were a touch stickier than regular cupcakes. So, when doing the cupcake sandwich to eat them you know, ripping off the bottom and putting it on the top of the icing like a bun , it stuck to my fingers a bit. The texture was still really good though. Maybe that was just a fluke though?
The part I picked off tasted a lot like a sugar cookie, actually. A lovely, light, delicate cake! I just used this recipe to make her mini cupcakes to boost her spirits before she takes the bar exam on Tuesday, and they turned out great. Thank you for developing and sharing! So kind! Thanks so much for the lovely review. We are so glad you enjoyed this recipe!
I made these for my birthday as I wanted homemade cupcakes but my hubby does not bake. First of a all, Ed recipe says to make the milk and vinegar off to the side but never explicitly says when to put it in so I would recommend making it obvious for those of us who really need our hands held. I also would like to know if sifting is after you measure the amount I assumed so but would have been nice not to guess.
I liked the icing but the cake part was bland and had a weird taste. I subbed vegan margarine for oil but still the cake taste was not sweet at all.
This keeps it a 1 bowl recipe. Feel free to add additional sweetener next time to taste! The first recipe I made turned out terrible—greasy and had a strong baking soda flavor. I was so disappointed, but decided I might as well give it another go with your recipe. These cupcakes turned out delicious! They satisfied my sweet tooth without being overly sweet. I made one modification, I used the reverse creaming method and vegetable shortening. I live at a high elevation over 5, ft.
Thanks for the wonderful recipe! Hey Lauren! I understand the process when using eggs and butter but am unsure about how it works when you are using a recipe like this.
I have found that if using GF flour, you should never pack it into the measuring cup. If it is scooped out or poured into the measuring cup, the recipe has the right amount of flour. If it is packed and shifted or not, it will come out too dense and the middles will not cook. I hope this helps some of your readers. I have had good success with Pillsbury GF flour. It is one to one ratio substitution.
We would suggest trying a gluten-free all purpose blend for gluten-free. If not then would olive oil be okay instead of avacado? Hi Brooke, a couple readers mentioned replacing half of the butter with applesauce and had success. The sprinkles dissolved as soon as they were added to the cake mix so there was no colourful effect to the bake — is there a certain brand that should be used?
Which brand did you use? My daughter went vegan at 16, she will be 20 this weekend. So this will be the fourth time! I do not change anything in the recipe. She looks forward to these every year! This is the best vanilla cupcake recipe ever, seriously. I made it when you first published it and I have experimented with other recipes over the years non-vegan as well and nothing compares to the flavor and depth of this vanilla cupcake recipe.
Since you published this, has anybody said that it works well as a cake? I am in a birthday cake dilemma and I am about to throw everything out and buy a box cake instead. Please help! I subbed melted vegan butter for the oil, brown sugar for the cane sugar and lemon instead of apple cider vinegar. They were super moist and delicious! First time ever making cupcakes?
I already went to shoprite and got the butter not the oil! What were the measurements for the vegan butter in the cake before it was updated? Not sure if it was 1 stick of earth balance or 2…. I was wondering if I could pre make these and freeze them not frosted so that it can save time to prep for my daughters birthday party? Finally a friendly cupcake! I am going to try this and will let you know how it turns out. Would I be able to substitute Apple Cider Vinegar?
Quick and simple to make. Even fussy eaters will love them. He has an egg allergy and a little girl in his class has a dairy allergy. Will this recipe still come out good if I use regular granulated sugar, coconut milk and vegan butter instead of the avocado oil?
I think so! But in place of the vegan butter, might I suggest melted coconut oil? Or, at least melt the vegan butter. I see the note that the recipe has been updated and it mentions using vegan butter instead to avoid flat tops and fix the texture. Is this meant to replace the oil?
Hi Andrea, the recipe used to use vegan butter instead of neutral oil such as avocado oil. Hope that clarifies! You may need to modify the dry ingredients. Let us know if you give it a try.
One treat everyone can eat, and it tastes wonderful. We loved them! I found them to be really moist. They still turned out really yummy though. I had to cook them for a bit longer than the recipe suggested. I wish I read the comments for the gluten free recipe before baking. Thinking the oat flour was too heavy. Just wanted to warn to not do what I did!
This is my absolute go-to recipe — it works perfectly every time. Highly recommended. Thanks so much for the lovely review, Bella. I had to add maybe an extra quarter cup of flour after adding the aquafaba, but just eyeballed it. This thing turned out beautifully. No sinking. Somehow ethereal lightness. I doubled the frosting recipe and added the juice and zest from one lemon, skipped the vanilla extract.
Thanks so much for sharing, Brittany! Great recipe! Made this recipe the other day using rice milk, avocado oil, bourbon vanilla extract from trader joes and trader joes all purpose gluten free flour blend: it turned out awesome!! Was wondering if canola oil would also work in this recipe for a VERY neutral oil?
I tried with avo oil and it left an interesting after taste. Otherwise, texture and everything was great even with my substitutions. I made your gluten free flour mix with guar gum some coconut flour, tapioca flour, white rice flour and gf oat flour for this recipe to accommodate vegan, gluten free, cashew and corn allergies and they turned out amazing. Also with the vegan frosting I used coconut oil and a good dose of almond milk. A wonderful recipe. Keep them coming!! Question about subbing applesauce for the oil.
Is this possible? Has anyone tried it before? Any ideas if just halfing the ingredients would work? Hi there, a couple readers mentioned replacing half of the butter with applesauce and had success. Should it be 41? Delicious and easy to make! I reduced the sugar to three fourths the amount, added mini-chocolate chips instead of sprinkles, and then made a vegan chocolate frosting with cocoa powder…. I also added a half teaspoon more vanilla and a fourth teaspoon of almond extract.
They were amazing and addictive! I worked much better for me than oil. I was wondering if you could tell me what amount of butter was in the original recipe. Could you please email me to further discuss? Hi Kylie, you can find info about our sharing policies here. It was so fluffy and delicious!!! Such a nice treat, but I did find it a tad sweet.
Would reducing the amount of sugar called for in this recipe change the outcome? I was thinking half the sugar? Hi Michelle, it might change the texture too much, but let us know if you give it a try! Excited to try this recipe :- Did anyone have good luck using coconut oil instead of avocado oil? Hi Caroline. Just pulled these out of the oven, and they look great.
Of course I had to sample one right away to make sure they were cooked through :. My only suggestion is maybe to adjust the serving to cupcakes, mine overflowed just a bit in the pan…. Thank you for the recipe my allergy baby will be quite happy with these! Hi Emily, We would recommend adding sprinkles to our Vanilla Cake for a gluten-free option. I have made these probably about five times and every time they come out gummy in the middle.
I have used avocado oil sometimes and then vegan butter some other times no difference. Everytime still gummy in the middle. I use Bob Red Mills gluten-free baking flour and monk fruit sweetener instead of the sugar. My baking soda and baking powder are new. The cupcakes have a good flavor minus not being done.
Also they are very dense not light and airy like a cupcake. The last time I cooked them an extra 20 minutes and still no difference still gummy in the middle. Please help!!
I also used the monk fruit sweetener for baking on a different recipe that called for regular white sugar and the cake came out gummy. Hope this helps.
I love the cupcakes and how they turned out. Followed it exactly. I did however find the icing hard to spread causing the cupcakes to start breaking apart.
I see it says optional for a splash of non dairy milk which I did not do. Does that give it a creamy texture after all the powdered sugar is added? Good morning Dana, can I omit coconut or cake flour instead of all purpose flour? I am making these for a nut allergy niece otherwise I would have asked about almond flour. Also, thank you so much for posting this recipe, it looks amazing and I cannot wait to try it out!
Please let me know your thoughts. I recently made these for my daughters 1st birthday party. My family is not vegan but I had a guest and her kids who are vegan coming so I decided to do the whole party vegan. I researched a ton of recipes and decided to try this one and wow, so happy I did!
So moist and they rose beautifully. I used coconut oil and almond milk and organic cane sugar. No one new they were vegan until I told them because I have a lot of close minded family members?. Anyway, I will absolutely use this recipe in the future whether or not I have to feed a vegan. Do you have a chocolate version as well?
We are so glad to hear everyone enjoyed them, Megan! Thanks so much for sharing! These cupcakes turned out moist and tasty. The only problem I had was that it was a bit too sweet. I make these with my toddler son hence want to dial down the sweetness. Please help. Also, I live in Australia hence used the metrics measurement. Not sure if brown sugar made it sweeter. I wanted to know if I happen to reduce the sugar amount will it affect the quality i. Hmm, interesting! Hope that helps!!
Thanks so much for the lovely review, Nina. We are so glad you enjoy this recipe! My son loved making these cupcakes!! I had all the ingredients to put together!! Thumbs up!
Did you use softened butter and sifted powdered sugar for the frosting? They felt oily on the outside too. Would you mind sharing the type of oil and non-dairy milk that you used? They were small and hard. Any suggestions? My mixture was also pretty runny. Hmm, did you alter any ingredients? I have made these into cupcakes, Mimi cupcakes and a cake.
The all came out super great! I did have to adjust timing as to be expected. It has batman themed colors. This is my go to dessert. So glad to hear it, Kymberly! You can tag us in your photo with the hashtag minimalistbaker on instagram!
I made this recipe twice. I wish I had taken a picture before devouring. It is so delicious! I have only used brown sugar in this recipe and the texture is good to me.
Have made these cupcakes a couple of times and they turned out great! Would like to modify to make a double layer inch round cake…any suggestions? Another reader mentioned they had success with that! This is beyond frustrating. Sorry for the confusion. Scant cup is essentially 1 cup and shake a little out. We can try and be more specific moving forward — appreciate the feedback! Will it still be great and yummy without them? Also, can I, perhaps, use beet juice to make the icing pink?
Hi Dana, yes- they will definitely still be delicious without the sprinkles! Beet juice is a great way to make pink frosting. Here is how we like to do it! I used the correct amount of baking soda and baking powder.
Hmmm, I do live above 7, ft. Should I be adjusting anything? Hi Missy, others at altitude seem to have a similar issue. You can follow this basic outline for any cake, cookie etc that you feel is affected by altitude.
How are you going to do this you might ask? These are oh-so very tasty! I scaled back on the sugar maybe used scant half of a cup and did a coconut oil icing halved that too! They still turned out fine and were not flat or sinking in the middle or crumbly.
Thank you for a great recipe!! They are moist and fluffy. The ACV interacts with the baking soda and helps them rise more. But you could also sub lemon juice. I have made this recipe as a cake 3 times and each time it has been equally as delicious! If you are making it as a cake I would recommend filling 2 6in cake pans just over half full and it should come out perfectly! Otherwise this is literally the best cake recipe I have ever made and even my non-vegan friends have been asking for the recipe!!
So glad you enjoy it, Skylar! Would rice milk be too thin to use in the cupcake ingredients? My son has a tree nut and dairy allergy so we can use soy, rice, or coconut milk. Which option is best do you think? I just followed the recipe and it worked out fine! I was concerned about the sprinkles — as many mentioned issues. I mixed the round nonpareils and the regular kind to see of it mattered.
Turns out, they both work fine! The frosting gave me a bit of trouble because he butter was soooo temp sensitive. Or… maybe pulling it out of the fridge later and using it be a bit cooler would help?? It just melted very easily once at room temp.
When I was piping it, it kept melting and oozing out on the cakes. Thanks for sharing, Maddie! So glad you enjoyed these! I tried adding a splash of non dairy milk and for some reason the middle was still raw after it was done cooking. What am I doing wrong?
Hmm, did you include the leavening ingredients? These turned out great! The recipe made 48 mini cupcakes. I overcooked the first batch 24 minutes for the mini cupcakes and the tops got too hard, but the next batch was just right. Made these for the 4th of July using red and blue sprinkles.
They were delicious! Made these today and used blue and red sprinkles for the 4th of July. They are delicious! This recipe will be my go-to for vegan cupcakes!
Wish I could post a photo. I used blue sprinkles on the frosting and they turned out so cute! Loooooove this recipe, not sure where to ask but what happened to the vegan millionaire shortbread recipe? We really need it back x. Im the worst baker but these vegan cupcakes always come out good and are so delicious! I made them with whole wheat flour and they still came out fantastic. Will try incorporating gluten free flour next time. For this recipe, can I use the Oatly oat milk?
I know that it is more thick, so would I have to adjust the recipe? I was wondering if you could make this into a cake instead of regular cupcakes? Also, what size cupcakes does this make?
I have made this twice in the last month! The first time I doubled the recipe and made it as written, everyone loved it. The second time I made it I took a risk, doubled the recipe and baked it in two 9 in round pans. I dyed the batter a bunch of colors with gel color and made a rainbow cake! Baked for 40 minutes. They were probably slightly over filled. No sprinkles in the batter for the rainbow cake. It turned out amazingly well!
I wish I could include a picture. Everyone loved it. You may want to check on it between 35 and 45 minutes. Did this recipe change? I feel like I made it before with vegan butter instead of oil and I creamed the butter together instead of melting it. But maybe that was a different recipe? Yes, we made an update for improved texture and flavor. You can still use butter, which you can find my suggestions on how to do so in previous comments!
This recipe looks amazing. My baby is dairy free and I want to make him this recipe in cake version :. Cook Mode Prevent your screen from going dark. Instructions Preheat the oven to degrees F and line a cup muffin pan with paper liners. I usually spray the liners with a little oil as well to prevent sticking. Combine the soy milk and apple cider vinegar in a measuring cup or bowl, give a little stir and set aside for a few minutes to curdle.
In a large bowl, whisk together the flour, sugar, baking powder and salt until combined. Stir with the whisk, large spoon or a hand mixer until well combined.
There may be a few small lumps, but you don't want any large lumps in the batter. Carefully transfer the cupcakes to a cooling rack, then place new liners in the pan probably about 6 more and bake the rest of the cupcakes until you have used all the batter. Notes Instead of canola oil, you could substitute melted coconut oil. The cupcakes may be a bit denser and less fluffy though. I tested a batch with all purpose flour, and cake flour definitely produced fluffier, softer cupcakes.
But in a pinch, you can use regular flour. Nutrition information is an estimate only, and was calculated using my Vegan Vanilla Frosting. One batch of vanilla frosting was enough for me to frost all 18 cupcakes, but if you want a LOT of frosting on each one, you may want to double the frosting.
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