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today we're making the most amazing vegan vanilla cupcakes. they are a fan
favorite on our website already and for a really good reason. they are only nine
ingredients and need just 30 minutes to make and can even be top eight allergen
friendly when you need. they are moist super soft and honestly almost melt in
your mouth. they are absolutely perfect. we're gonna show you how to make it with
a vegan vanilla frosting but check out the post because we also linked how to
make a vegan chocolate, strawberry, and even a buttercream frosting ready. let's
get baking. to start we're gonna make our vegan buttermilk by adding in apple
cider vinegar to a cup along with our dairy-free milk. this alone makes our
dairy-free buttermilk but we're also going to be adding melted coconut oil
into our cup for later. set that aside and next we're going to start with our
dry ingredients. first we're going to add in our flour, you can use a gluten-free
flour if you need, and then we're gonna add our next biggest ingredient which is
our vegan sugar. and then we are going to follow that up with our smallest
ingredients, which are our baking powder, baking soda, and then finally we're going
to add in some salt. using a sifter helps separate your
ingredients this is a key factor in a lighter and a fluffier cupcake that
everyone will love. next we're going to add in our vegan buttermilk and coconut
oil mixture to our dry ingredients. it's okay to see that separation and if some
of your coconut oil Re-solidified don't worry about that either.
next combine your wet and dry ingredients together, making sure to scrape the
bottom. we use a spatula but you could use a mixer too. if some of your batter
is lumpy it's just a coconut oil and will melt in the oven so no need to
worry. finally add in your vanilla. make sure to
buy a high-quality vanilla for the best flavor for your vanilla cupcakes. combine
the mixture well by scraping down the sides as you may need but be careful not
to over mix your batter at the end.
now it's time to put the mixture in your
cupcake pan. use liners in each tin or if you don't have liners you can grease
each tin very liberally. scoop out the mixture and fill up each three-quarters
of the way full. clean up any of the mixture that has fallen onto your pan so
it doesn't burn inside of your oven. bake your cupcakes for 15 to 20 minutes or
until a toothpick comes out clean. while the cupcakes are baking make your
frosting. start by beating your vegetable shortening until it's creamy and then we
are going to sift in our powdered sugar. add in the vanilla and then follow that
up by adding in your dairy-free milk and beat until combined. we like to add a
tablespoon of milk at a time until we get the desired consistency. less milk
will give a stiffer frosting that will hold up well under heat. but more milk
will give a creamier softer frosting. once your cupcakes are done pull them
out to a surface to allow them to cool completely. prior to letting them cool
double check that they are done by inserting a toothpick in and seeing that
they come out clean. when they are cooled completely, and please don't rush this
process, pull out the cupcakes and get ready to put the frosting on them.
add your frosting into a piping bag with your favorite tip. if you don't have a
piping bag you can use a ziploc bag and snip off the corner with a pair of
scissors or don't be fancy at all and just spread with a knife. it all tastes
the same anyway. see the post for a full recipe and also links for chocolate or
strawberry frosting if you'd prefer those. thanks so much for watching and
give this video a like, share it with a friend, and make sure to follow our page
for new recipes every week.
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