My Foolproof Cupcake Recipe

9:26 AM



I've been making this recipe at least twice a week for the last 3 weeks or so, and I definitely think it's about time that I post it. The reason I absolutely love these cupcakes is that they are just foolproof to make. It's quick, easy and the perfect recipe to get your kids involved in the kitchen. Besides, the batter is egg free making it more than safe for you to lick out the batter bowl and bring out your inner child again.



Ingredients For the Vanilla Cupcakes
  • 1 ¾ cups all-purpose flour
  • 1/2 cup fructose sugar
  • 11/2  teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • 1 cup Water
  • ½ cup Grapeseed Oil / Olive Oil
  • 2 tablespoons vanilla extract
  • 1 tablespoon apple cider vinegar

Preparation For the Vanilla Cupcakes
  1. Preheat the oven to 180 degrees C. Line 1 (12-cup) cupcake pans with 12 cupcake liners or if you prefer not to use liners you can just grease the cupcake pan lightly.
  2. In a large bowl, mix together flour, sugar, baking powder, baking soda, and salt.
  3. In a medium bowl, whisk together soy milk, oil, vanilla, and vinegar. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.
  4. Fill the cupcake liners about two-thirds full with batter. Bake standard sized cupcakes for 15 to 18 minutes (or mini cupcakes for 8-10 minutes), or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting.

Variations:
Chocolate cupcakes: Just Add - 2 Tbsp Cocoa powder + 1 Tbsp Water

Coconut and Blueberry: Just Add - 2 Tbsp Desiccated Coconut + 1 Tbsp Blueberry Jam or a handful of fresh Blueberries.

Cinnamon and Raisin: Just Add -1/2 Tbsp Cinnamon Powder + 1/4 cup Raisins.





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