Vegan Vanilla Cupcakes
These scrumptious vanilla cupcakes put all the other vegan cupcakes to shame. One taste and you'll be hooked for life!
- 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
Preheat oven to 400 degrees and prepare cupcake baking tins with paper cups.
Combine the oat milk, coconut oil and vanilla in a medium sized bowl with a whisk.
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.
In a separate bowl mix the flour, sugar, baking powder and sea salt on low until fully incorporated.
Slowly add the milk mixture to the dry ingredients until creamy and smooth.
Gently fold the aquafaba, 1/3 cup at a time, into the cake batter using a rubber spatula.
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.
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.
Top with vanilla frosting and sprinkles and enjoy!