VANILLA BIRTHDAY CUPCAKES
SERVES 14 CUPCAKES
1 1⁄2 cups all-purpose flour
1 cup sugar
1 tsp baking soda
1⁄2 tsp salt
3⁄4 cups soy, almond, or rice milk
1⁄2 cup canola oil
2 tbsp white or apple-cider vinegar
1 tbsp pure vanilla extract
Vanilla Frosting
Pink or red natural food colouring, optional
Sprinkles, optional
NUTRITIONAL VALUES
Calories: 310kcal
Fat: 8.4g (0.7g S.Fat)
Carbs: 53.2g
Protein: 5.1g
Sugar: 14.5g
Sodium: 177mg
METHOD
To make the cupcakes:
Preheat the oven to 180°C/350°F. Line a 12-cup cupcake pan with cup- cake liners.
In a large mixing bowl, combine the flour, sugar, baking soda, and salt. Whisk together the non-dairy milk, oil, vinegar, and vanilla in a separate bowl. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing.
Fill the cupcake liners about two-thirds of the way with batter. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of the cupcake comes out dry with a few crumbs attached. Allow the cupcakes to cool completely before frosting them.
In a large mixing bowl, combine the flour, sugar, baking soda, and salt. Whisk together the non-dairy milk, oil, vinegar, and vanilla in a separate bowl. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing.
Fill the cupcake liners about two-thirds of the way with batter. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of the cupcake comes out dry with a few crumbs attached. Allow the cupcakes to cool completely before frosting them.
RECIPE NOTES
Cupcakes can be baked ahead of time and frozen unfrosted for up to a month. Before serving, thaw the cupcakes and frost them.
