Up next in 10
These vanilla cakes are guaranteed to be the most delicious, moist, tender cupcakes you've had, vegan or not. They pair perfectly with my vegan buttercream frosting (https://www.youtube.com/watch?v=XfnMyObGYGE), and can be made with homemade vegan butter (https://www.youtube.com/watch?v=6GqmrbZLLJE).
Follow along with the recipe here: https://www.stephsunshine.com/vegan-life/vegan-vanilla-cupcakes/
Or search all my vegan recipes here: https://www.stephsunshine.com/vegan-life/all-recipes/
Show More Show Less View Video Transcript
0:00
Hello and welcome back. I'm Steph and today we are going to make some of the most delicious
0:12
vanilla cupcakes that you've ever had, guaranteed. Plus, they're vegan. Don't think we need any
0:18
more introduction than that, so let's just jump right into it. Okay, so we're starting with the obvious. I have some cupcake tins here and I'm just
0:26
adding the paper liners. And you're also going to want to preheat your oven to 350 degrees
0:32
Fahrenheit. I like to use a stand mixer with the paddle attachment for this recipe, but
0:37
a handheld mixer works too, or you can just mix this by hand
0:42
And I am just going to add 3 quarters of a cup of vegan butter here. It's been sitting
0:46
out for about an hour, so it's nice and soft. And then I will add in 2 cups of vegan sugar
0:53
And I'm just going to cream that together at medium speed for 3-4 minutes. And if you
0:59
need to, you can always stop to scrape down the sides with a spatula
1:07
I'm basically just looking for a fluffy texture like this before I move on to the next step
1:13
And for that step, I am adding 6 tablespoons of aquafaba, 1 tablespoon of apple cider vinegar
1:20
and a tablespoon of vanilla. And I will just mix that again until it's all well combined
1:30
Now I'm going to sift together my dry ingredients, starting with 3 and 3 eighths of a cup of
1:35
cake flour. You could also use all-purpose flour here too, but I just found that the
1:40
cake flour really gives these cupcakes a super soft texture. So if that's an option for you
1:46
I highly recommend it. And I will also sift in 1 tablespoon of salt and 1 1⁄2 tablespoons
1:53
of baking powder. Okay, so next I'm going to take about a third of the flour mix and add it to my mixer, and
1:59
then mix it on medium-low. Starting from this point, you want to mix until it's just combined
2:06
You don't want to over-mix the batter. Next I've got some unsweetened almond milk here, and I've measured out 1 cup plus 2 tablespoons
2:15
And I'm just going to add 1 third of that as well and mix
2:20
And then I will just repeat that twice more, once with half of the remaining flour mix
2:26
then half the remaining almond milk. And again with all of the remaining flour mix and all the remaining almond milk
2:40
Okay, so the batter is done. I just need to fill my cupcake liners. And when I'm filling
2:46
the liners, I don't actually like to guesstimate the amount of batter. I prefer to weigh it
2:51
I have figured out that 55 grams of batter per cupcake works perfectly for this recipe
2:57
So I have my bowl on my kitchen scale, and I've set the tare button so that it starts
3:02
out at zero. And then as I scoop out the batter with my spoons, the scale is showing me a
3:07
negative number, which is how much batter I've removed. So I'm going to just keep scooping
3:12
batter out or putting it back until I am exactly at 55 grams
3:17
And when I'm spooning the batter into the liners, I'm also going to try to scrape as
3:21
much of it off the spoon as possible. And then when I go to measure the next one, I
3:26
will just hit tare again to reset the scale to zero and repeat
3:30
Alright, so now my tray is just going to bake at 350 for about 21 to 23 minutes. When they're
3:37
done, you should be able to press on a cupcake lightly and it should spring back
3:42
So after they've cooled in the pan long enough to be handled, then I'm just going to let
3:46
them cool completely on a cooling rack here. You want to be patient with the cooling because
3:51
if you try to frost the cupcakes while they're still warm, your frosting will melt
4:01
Okay, so I'm going to pipe the frosting onto my cupcakes, but using a spatula to spread
4:06
it works too. So I've got a pastry bag with a big star tip and I am using this glass here
4:12
just to hold it up while I scoop the frosting into my bag
4:15
There are clips that you can use to tie up the tops of these bags, but I am just using
4:20
a rubber band. And there are a lot of techniques that you can use to pipe your frosting, but
4:25
I am just going to start at the edge and move around in a circle along the edge and then
4:32
just gradually take that spiral in until I reach the center. Now I'm just going to top them off with some vegan sprinkles. You want to make sure they're
4:41
vegan because there are a lot of sprinkles that have non-vegan ingredients for the color
4:46
These vegan sprinkles are 365 brand from Whole Foods and they're not too expensive if you
4:51
want to try them. Well, my cupcakes are all done, so all that's left to do is eat them
5:05
Mmm. Oh, wow, that cake is so tender. Every time I make it, I forget how good it was
5:14
Well, that's all for this one. Thank you so much for keeping me company while I bake these
5:19
cupcakes and I'll see you in the next one
#Cooking & Recipes
#Desserts
#Desserts
#Baked Goods