Vanilla Vegan Cupcakes Recipe

So I was tasked with making some cupcakes to leave in the freezer at kindy that were safe for Damian in the event that birthdays were being celebrated in the classroom. And I realised that they didn’t have to be safe for all us – these could be special ones for just him! And in this train of thought, I realised that I haven’t baked cupcakes without gluten since I was diagnosed Coeliac way back when… Glad to say that I haven’t forgotten how. 

I can’t tell you how these taste, but damn the house smells amazing now and I’m likely going to have to get baking again for when the rest of the family realise they can’t enjoy these too!

Method

Ingredients

• 1 ½ cups rice milk (or other non-dairy milk)
• 1 teaspoon apple cider vinegar
• 2 ¾ cups plain flour
• ¾ cup caster sugar
• ¾ cup loosely packed brown sugar
• 1 tbsp baking powder
• ¾ tsp salt
• ½ cup rice bran oil (or other neutral oil)
• 1 tbsp vanilla extract

Method

1. Preheat oven to fan 175C and line 2 x 12 cup muffin pans with cupcake liners. Spray with a little oil as well to prevent sticking.

2. To create vegan buttermilk: combine rice milk and vinegar in a measuring cup, stir and set aside for a few minutes to curdle.

3. In a large bowl, whisk flour, sugars, baking powder and salt.

4. Pour in the milk mixture, oil and vanilla. Mix until combined. Some small lumps are ok.

5. Fill the cupcake liners about ⅔ full and bake for 15-18 minutes or until a skewer comes out clean.

6. Remove from the tray and allow to cool on a wire rack. Eat them warm or allow them to cool completely before icing.

Tips

• Gluten free? Substitute for a 1:1 gluten free flour.
• Don’t have brown sugar? Just use normal caster sugar instead.
• Serve with a delicious Vegan Buttercream Icing or  with jam and cream (this Well & Good Whipping Cream is an amazing vegan substitute).