Vegan Vanilla Cupcakes!
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Delicious and tasty vegan vanilla cupcakes!
Veganuary!
So, it’s the new year, and I am starting it out with a VEGAN recipe. That’s right, vegan. Don’t freak out or anything, but January is famous for being ‘Veganuary’ so I thought this would be a better time to post this, and I’ve made so many vegan cupcakes to try and find one I like the best, it took a little time.
This beauty of a recipe is based off of Loving it Vegans recipe, and it’s just so good! I did change a few little bits here and there as I’m in the UK, so our ingredients are different, and just to suit what I preferred basically! Either way, you can do a lot of experimentation if you prefer, but baking without egg is difficult!
Egg replacement
I’ve always managed to do dairy free because you can buy really good dairy free spreads in the supermarket, which work well in cake! Such as with my gluten & dairy free chocolate cake, it can be utterly delicious. The thing I have always struggled with, is getting the egg replacement correct.
It took me a good while to research into it all, which is why it’s taken so long to post. I am not vegan myself, so it’s not something I know a lot about, but after some requests I thought I would post a couple of recipes here and there to help out! A lot of egg replacers consist of apple sauce, or banana etc which I find a bit too faffy, and personally I can’t eat banana anyway.
Try not to over mix!
There are so many different vegan variations of cupcakes out there that you will manage to find what suits you, but this is definitely my favourite so far. It’s the only one I have found, that is actually tasty enough and has a good texture! If you do over mix the mixture however, it can go a little rubbery so be careful about that!
Milk alternative
I often have almond milk hot chocolates at home, because I love them, which is why I used it for these as well. You can easily swap to soya milk for example, or even oat milk, but I would be wary of coconut milk as it often has thickening agents in so is less ‘milk’ like. The taste doesn’t come through that much, but I still use the 2tsp of vanilla extract so you get a lovely flavour.
Buttercream
For the buttercream, I used Vitalite spread, and it’s my favourite one to use! I used it on my gluten & dairy free chocolate cake as well, and it’s been a big hit amongst my readers. There are quite a few others available, so it’s whatever you want to use in reality, but I know people will ask for which I used!
Check your ingredients
For the rest of the ingredients, you have to do the standard thing and check yourself whether and ingredient contains dairy or not if you have an allergy, but I can’t do that for you. Trust me, people have asked, but as I have readers all over the world, I have to say to double check everything first before buying!
I hope you love this recipe, and happy Veganuary! x
Vegan Vanilla Cupcakes!
Ingredients
Cupcakes
- 225 g self raising flour
- 200 g caster sugar
- 250 ml almond/soya/dairy free milk
- 2 tsps vanilla extract
- 75 ml vegetable oil
- 1 tbsp white wine vinegar
Buttercream
- 150 g dairy free spread
- 350 g icing sugar
- 1 tsp vanilla extract
- Sprinkles
Instructions
For the Cupcakes
- Preheat your oven to 180C/160C Fan, and get 12 cupcake cases ready!
- In a large bowl, whisk together your flour and sugar.
- Pour in your milk, vanilla, oil and vinegar, and mix until smooth.
- Try not to over mix, but make sure the lumps are gone.
- Split between the 12 cases (it will be quite runny), but stick with the 12 cases!
- Bake in the oven for about 20-22 minutes, or until baked through.
- Leave to cool fully!
For the Buttercream
- Beat your dairy free butter until smooth (it won't take long at all due to it being dairy free)
- Add in your icing sugar and vanilla and beat again until fluffy and buttercream like!
- Pipe onto your cupcakes how you please, and sprinkle with your favourite sprinkles!
Notes
- This recipe is based on Loving It Vegans recipe with a few changes!
- The cupcakes don't brown much at all, so don't worry if they look a little anaemic!
- You can substitute the oil for extra virgin olive oil!
- The buttercream will still be quite slack due to it being dairy free, so it doesn't hold perfectly - don't add any extra liquid!
- These will last 2-3 days once made, at room temperature.
ENJOY!
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J x
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Tried with Doves Farm GF SelfRaising flour and it worked! This is awesome!
Turned out well with a nice light texture but a bit too sweet for my taste. Could I reduce the sugar in the sponge mix without it turning into a disaster? I was thinking of reducing the sugar by a third. What do you think. Would I need to add more flour?
Making these for my little ones 1st birthday as she has FPIES to egg! Need them as fluffy as poss would you recommend using the actual whisk attachment of my Kenwood mixer? Or the paddle type one I would usually use?? Thank you!
You do NOT need a mixer for the sponge, it is best done by hand. Mixers can easily overmix and aren’t always the best decision!
Hi Jane,
Traditionally cupcakes contain butter, sugar, flour and eggs. I’ve noted your comments about the egg substitute and the replacements you’ve used for this.
Why is there no butter/baking spread in the sponge recipe? Just curious as to why it is left out and not replaced with a vegan substitute.
I’m going to have a go at making them tomorrow ☺️
The recipe is as it is because you don’t need the eggs/butter for this recipe. It works perfectly as it is!
Hi, I made these a few days ago and after a couple of days in a cake tin, loads of oil has started leaking out of the icing and the cakes have ended up sitting in a puddle of oil which isn’t very appetising. Is there a reason why this may have happened? I used the violite butter as recommended in the recipe. Thanks 😀
Hey! Looking to do this recipe for my friends wedding cupcakes. Do these freeze well? Planning on baking more than 3 days ahead of the wedding (got a 3 tier to make and 100 cupcakes!!)
Thanks!
Yes they do! x
Can I ask, do you think you could use rice flour in this recipe? 😀 <3 My friend is coeliacs
Hi Jane! I was just wondering if you could turn these into lemon cupcakes by replacing the vanilla extract with lemon extract? And maybe adding some lemon zest into the buttercream? Thanks!
Hi!
Would a spot of food colouring in the buttercream work or would it make it too slack?..
Thanks!
It would work as long as it was a super strong gel colouring so you don’t need to add much x
Hi Jane, I use your recipes a lot so thank you for them.
Quick question for you. I notice a lot of other vegan cake recipes say to mix the vinegar with the plant based milk and to set aside to curdle but you don’t mention this. Is there any difference in the two methods? Are results the same?
Thanks for your help. Mandy
Hey!! Ahh you are so welcome, my method just doesn’t require you to do this that’s all!xx
Absolutely love this recipe they come out amazingly, and everyone loves the finished bake!!
If I was use this recipe for a tiered cake, would you say the amount of ingredients would equate to one tier?
Thank you X
Have a look at the tiered version on my blog – https://slimming-report.info/2020/01/18/vegan-victoria-sponge/%3C/a%3E%3C/p%3E
can you use balsamic vinegar
No, you need a white vinegar such as the white wine or apple cider x