Photo: Veganbaking.net from USA · CC BY-SA 2.0
About this photo & recipe
Vegan Vanilla Cupcakes - Quick Bread Method (4526907740).jpg. Resized and converted to WebP; no AI alteration of the photograph. Photo used as decorating inspiration; the original photographer did not make or endorse this AI-assisted recipe. Recipe in development, not kitchen-tested.
Plain Vanilla Cupcakes80 min · 12 cupcakes · Recipe card
Ingredients
- 180 g all-purpose flour
- 150 g granulated sugar
- 6 g baking powder
- 2 g fine salt
- 120 g unsweetened plant milk
- 75 g neutral oil
- 10 g vanilla extract
- 5 g apple cider vinegar
Let’s make it
- Heat the oven to 180°C (350°F). Line a 12-cup standard muffin tin with paper liners; bright green liners give a look similar to the photo.
- Whisk the flour, sugar, baking powder, and salt in a large bowl.
- In another bowl, whisk the plant milk, oil, vanilla, and vinegar. Pour into the dry ingredients and stir just until no dry flour remains; avoid overmixing.
- Divide the batter evenly among the liners, filling each about two-thirds full. Bake for 18–22 minutes, until gently domed and a toothpick inserted in the center comes out clean.
- Cool in the tin for 5 minutes, then transfer the cupcakes to a rack and cool completely. Leave plain, with no icing or toppings.
Kitchen notes
This is an AI-assisted recipe in development and has not been kitchen-tested. The photo is decorating inspiration rather than the tested result. Store in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months. Contains wheat (gluten); check plant milk labels for additional allergens.
Recipe in development · not kitchen-tested.
Open full post