These wonderful cupcakes are actually a vegan recipe, but don't let this put you off, they are delicious! If you or a someone you know if lactose intolerant, go for these, and try the frosting recipe too!
Vegan Vanilla Cupcakes
- 2 cups + 2 Tablespoons all purpose flour, sifted
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup + 2 Tablespoons sugar
- 1-1/2 cup vanilla soy milk or soy creamer
- 1 Tablespoon apple cider vinegar
- 1/2 cup canola oil
- 1 Tablespoon vanilla extract
Preheat oven to 350 degrees F. Sift all dry ingredients and set aside. Add all wet ingredients to the dry and stir until smooth. Scoop evenly into 24 cupcake liners and bake at 350 degrees F for 15-20 minutes until a toothpick inserted comes out clean. Remove from oven and cool completely.
This frosting recipe is one we have posted before, but it is so much quicker to have these 2 recipes available in one post, don't you think?
Dairy-Free Butter cream frosting
½ cup vegetable shortening
½ teaspoon salt
4 teaspoons vanilla extract
6 cups powdered sugar
½ cup coconut milk, shaken and well mixed before measuring.
In a large bowl, mix together shortening, salt, vanilla, and 2 cups of the powdered sugar. Add in remaining sugar, 2 cups at a time and alternate with coconut milk. Add more coconut milk to thin and more sugar to thicken the icing, if needed. Beat on high speed for 10 minutes until light and fluffy.