I wanted to try vegan baking for a long time. I was always a bit skeptical. I thought “Baking without milk and eggs? How can that work?!” But a former colleague of mine, brought a vegan cake to work one day and I have to admit, it was delicious! So here is a basic vegan vanilla cupcake recipe with vegan vanilla frosting – enhanced with fresh blueberries.
INGREDIENTS / ZUTATEN
For the cupcakes:
1 cup (240ml) unsweetened almond milk
1 tsp. apple cider vinegar
1 1/4 cups (160g) all-purpose flour
2 tbsp. cornstarch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/3 tsp. salt
1/3 cup (80ml) canola oil
2/3 cup (130g) sugar
2 tsp. vanilla extract
1 cup (125g) blueberries
For the buttercream:
3/4 cup (170g) dairy-free margarine, softened
2 1/2 cups (320g) confectioner’s sugar, sifted
1 tsp. pure vanilla extract
1/2 tsp. blueberry sauce or some drops blue food color
Für die Cupcakes:
240ml Mandelmilch
1 TL Apfelessig
160g Mehl (Type 405)
2 EL Speisestärke
3/4 TL Backpulver
1/2 TL Natron
1/3 TL Salz
80ml Pflanzenöl
130g Zucker
2 TL Vanille Extrakt
125g Blaubeeren (frisch oder gefroren)
Für die Buttercreme:
170g weiche Pflanzenmargarine
320g Puderzucker
1 EL Vanille Extrakt
1/2 TL Blaubeersoße oder ein paar Tropfen blaue Lebensmittelfarbe
DIRECTIONS / ZUBEREITUNG
2. In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt until no large lumps remain. Add sugar, oil, vanilla extract and the milk-vinegar mix to the bowl and mix for 2-3 minutes on high speed. Gently fold in the blueberries. Fill cupcake liners two-thirds of the way and bake for 20-22 minutes. Transfer to a cooling rack, and let cool completely before frosting.
3. For the buttercream beat the margarine in a food processor until light and fluffy. Add the vanilla extract, blueberry sauce and confectioner’s sugar and beat for 4-5 minutes. If you use food color, be careful and add one drop after another, whisk and check before you add another drop of the color. Place in piping bag with large star tip and frost the cooled cupcakes.
2. In einer großen Schüssel das Mehl mit Speisestärke, Backpulver, Natron und Salz vermischen. Zucker, Öl, Vanille Extrakt und den Mandelmilch-Essig-Mix zugeben und alles für 2-3 Minuten auf höchster Stufe verrühren. Blaubeeren vorsichtig unterheben. Die Papierförmchen zu 2/3 füllen und für 20-22 Minuten backen. Auf einem Kuchengitter komplett auskühlen lassen vor dem Dekorieren.
3. Für die Buttercreme die Margarine mit der Küchenmaschine auf höchster Stufe aufschlagen, bis sie hell und luftig ist. Vanille Extrakt, Blaubeersoße und Puderzucker zugeben und für 4-5 Minuten verrühren. Falls Lebensmittelfarbe verwendet wird, vorsichtig tropfenweise zugeben und Ergebnis prüfen, bevor noch mehr Farbe zugegeben wird. Buttercreme in einen Spritzbeutel mit großer Sterntülle füllen und die abgekühlten Cupcakes damit dekorieren.
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- 1 cup unsweetened almond milk
- 1 tsp. apple cider vinegar
- 1¼ cups all-purpose flour
- 2 tbsp. cornstarch
- ¾ tsp. baking powder
- ½ tsp. baking soda
- 1/3 tsp. salt
- 1/3 cup canola oil
- 2/3 cup sugar
- 2 tsp. vanilla extract
- 1 cup (125g) blueberries
- 3/4 cup dairy-free margarine, softened
- 2 1/2 cups confectioner’s sugar, sifted
- 1 tsp. pure vanilla extract
- 1/2 tsp. blueberry sauce or some drops blue food color
- Preheat the oven to 350˚F (175°C). Line a muffin pan with cupcake liners. Whisk the almond milk and vinegar in a measuring cup and set aside for a few minutes to get curdled.
- In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt until no large lumps remain. Add sugar, oil, vanilla extract and the milk-vinegar mix to the bowl and mix for 2-3 minutes on high speed. Gently fold in the blueberries. Fill cupcake liners two-thirds of the way and bake for 20-22 minutes. Transfer to a cooling rack, and let cool completely before frosting.
- For the buttercream beat the margarine in a food processor until light and fluffy. Add the vanilla extract, blueberry sauce and confectioner’s sugar and beat for 4-5 minutes. If you use food color, be careful and add one drop after another, whisk and check before you add another drop of the color. Place in piping bag with large star tip and frost the cooled cupcakes.
- Enjoy baking!
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;)
