Cup cakes the go to snacks for most of us. We can have them with tea or coffee or as a dessert with cream over it or can also have them at a party. Turning vegan cannot take away the happiness of having this amazing snack as we can easily make them without eggs too! So if you have an egg allergy or have stopped having eggs since you turned vegan, then this is definitely the recipe for you.
These cute looking cupcakes can be decorated with the buttercream frosting to give it a flavor yet less sweet effect. You might wonder why a vanilla cupcake not why not some flavor? What I personally feel is, the cupcakes base should have the simple taste and whatever enhanced flavors one likes to have in their cupcake, and they can have it in their creams. This makes it more customizable and quick to prepare.
How to Make Vanilla Cupcakes without Eggs
With this cupcakes recipe, you get some moist and fluffy cupcakes that taste amazing. Even before I turned vegan, I have loved these eggless vanilla cupcakes. They are so easy to make as well as tasty enough for anyone to have them. For snacks, you can pour vegan custard or béchamel sauce over these vanilla cupcakes. Let’s have a look at the making of the eggless vanilla cupcakes recipe.
Ingredients
- 1 & 1/4th Cups of All-Purpose Flour
- 3/4th Cups of Powdered Sugar
- 2 Tbsp of Corn Flour
- 1 & 1/4th Tsp of Vanilla Extract
- A Pinch of Baking Soda
- 1 Tsp of Baking Powder
- 1/3rd Cup of Canola Oil
- 1 Cup Soy Milk mixed with 1 Tbsp of White Vinegar
- A Pinch of Salt
Directions
Step 1: Apply non-stick spray to your 12 cupcakes muffin tray and preheat the oven at 350 Degrees Fahrenheit.
Step 2: Take a bowl, add the all-purpose flour, corn flour, baking soda, baking powder and salt and mix all the ingredients together
Step 3: Using a paddle attachment of the stand mixer, mix oil and powdered sugar till the sugar melts and the texture becomes creamy
Step 4: Now, in the mixer with oil and powdered sugar, slowly add the quantities of the mixed flour and the milk and vinegar mixture. While you add it, stir continuously so there are no lumps
Step 5: As the entire mixture gets ready, take an ice cream scoop and fill in each of the cupcakes liners with 2/3rd capacity in the muffin tray that was preheated
Step 6: Now, place the tray in the oven and let it bake for 15-20 minutes at 350 Degrees Fahrenheit
Step 7: Once you take the cupcakes out of the oven, insert a clean knife into it to check whether it is completely prepared. If it comes out clean, then the cupcakes are ready
Let it cool for some time and then serve them with the frosting over it. Do check the cupcakes after 15 minutes as over-baking might make them dry and hard. You can also serve other desserts to your guests like vegan date pudding.