Vegan Vanilla Cupcakes
These scrumptious vanilla cupcakes put all the other vegan cupcakes to shame. One taste and you'll be hooked for life!
Ingredients
- 1 3/4 c oat milk
- 1/2 c coconut oil, melted and cooled
- 1 1/2 tbsp vanilla extract we used Madagascar Bourbon
- 5 tbsp aquafaba aka, chickpea brine
- 1 tsp cream of tarter
- 4 c cake flour
- 1 3/4 c organic sugar
- 1 tbsp baking powder
- 1 tsp sea salt
Instructions
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Preheat oven to 400 degrees and prepare cupcake baking tins with paper cups.
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Combine the oat milk, coconut oil and vanilla in a medium sized bowl with a whisk.
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Using a mixer, beat the aquafaba and cream of tarter in a separate bowl on high for 3-9 minutes or until it forms a stiff foam that clings to the whisk. Set aside.
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In a separate bowl mix the flour, sugar, baking powder and sea salt on low until fully incorporated.
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Slowly add the milk mixture to the dry ingredients until creamy and smooth.
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Gently fold the aquafaba, 1/3 cup at a time, into the cake batter using a rubber spatula.
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Spoon batter into baking tins and bake for 25-30 minutes or until the tops spring back gently when pressed. Rotate half-way through to bake evenly.
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Remove from oven and allow to cool on wire racks for 10 minutes. Then remove from tins and allow to cool completely for up to 2 hours.
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Top with vanilla frosting and sprinkles and enjoy!
Notes & More
Recipe adapted.
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