Easy vegan vanilla cupcakes
Easy Vanilla Cupcakes
Prep Time 15 mins
Makes 12 - 15 cupcakes
INGREDIENTS
EGG REPLACER
1 tbsp flaxseed meal (ground raw flaxseed)
2 ½ tbsp hot water
DRY
1 ½ cups plain all purpose flour
¼ cup corn flour or cornstarch
1 cup white sugar
1 tsp baking powder
½ tsp baking soda
1/8 tsp salt
WET
1 ⅓ cup vegan soy milk
1 tbsp vegan white vinegar
⅓ cup vegetable oil
2 tsp vanilla extract
INSTRUCTIONS
- Preheat the oven to 180C / 360F
- Fill your cupcake trays with cupcake liners for 12 cupcakes
- Make your flaxseed egg by mixing flaxseed and water together and set aside to thicken
- In a large mixing bowl sieve flours, baking powder, baking soda, salt, powdered sugar together and give it a quick whisk to combine ingredients
- In a large jug, mix vinegar with soy milk until it becomes thick then add oil and vanilla and mix, add thickened flax egg and stir
- Pour liquid into flour bowl and gently fold ingredients together with a whisk until just combined
- Spoon the cupcake batter into each cupcake hole, filling it 3/4 full
- Place cupcakes in the oven on the top rack and bake cupcakes for 14 - 16 mins
- The tops should bounce back once baked so ask your helper to check and remove from oven
- Let cupcakes completely cool down and ice with your favorite vegan buttercream
This recipe was shared with kind permission by Sara Kidd and can be found in her recipe book Bake Vegan stuff - Easy recipes for kids ..and adults too!
