Vegan vanilla Cupcakes Recipe
The light and green vanilla cakes are filled with a creamy vanilla strawberry. Complete small packages of yum!
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| Vegan vanilla Cupcakes Recipe Tasty and yummy Cupcakes Recipes Vegan Cupcakes Recipe Bakery style Vegan vanilla Cupcakes Recipe |
Ever since I made our vegan chocolate cakes I have had cakes in my mind!
Great time!
I can't wait to do more. So I decided to make these beautiful vegan cakes with strawberry vanilla frosting.
And they came out very well.
I was very happy with the snow. I wasn’t sure how it would work to use the strawberry flavor, but it did the job well in an amazing way and gave it a very nice pink color, and the taste was awesome. Remind Jaye about the strawberry milkshake.
You will love these cakes with their beautiful color, bright and green texture and a beautiful combination of flavors.
Very simple pastry cakes is my new favorite. It's a lot easier than whole cakes (although I love making cakes!), Because they bake in less time and you don't have to cut the parchment paper for the cake pans.
The only trick for me was to transfer the batter to the cake layers, my first cake was so dirty, until I found that the best way was to transfer the batter to a jug with a microphone and pour it neatly into a liter of cake.
Messiness problem resolved.
The great thing about these cakes is that the flavors are mild and blend very well. You get a light vanilla flavor that blends with the fragrant strawberries.
The texture of these vanilla cakes is also quite light and sponge-like.
Decorating
Garnish them with freshly chopped strawberries if you serve them right away. If you want to keep them (they are best stored in a cake cover covered in the fridge for up to a week), do not use fresh fruit to decorate as strawberries will work and cakes will be dull.
Alternatively garnish with vegan sprinkles or dried coconut.
Make a low-fat cake
This recipe can adapt to a 6-inch cake. Baking time is 20 minutes.
MAINTAINMENT AND ESTABLISHMENT
These cakes are best stored in a covered container at room temperature for 2-3 days or in the fridge for up to a week.
It can also be cold (frozen or non-frozen, but do not add any new strawberry decoration if you freeze it) for up to three months
Course: Cakes, Dessert, Cake
Cuisine: Vegan Food: Vegan
Preparation time: 20 minutes
Cooking time: 25 minutes
Total time: 45 minutes
Serving: 12
Calories: 357kcal
Ingredients
Vegan Vanilla Cakes:
- 1 cups All whole flour (220g)
- cup1 cup White Sugar (200g)
- 1 tsp Baking soda
- ½ tsp Salt
- 1 cup Soy milk (240ml) or other non-dairy milk
- A cup of ⅓ Canola Oil (80ml) or vegetable oil *
- 2 tsp Vanilla Extract
- 1 Tbsp Stuffed White Vinegar
- Strawberry Vanilla Frosting
- ½ Vegan Butter Cup (112g)
- 3 cups Sugar powder (360g)
- 2 tsp Vanilla Extract
- 2 tsp Strawberry Uninstall
Decoration:
Optional Fresh Strawberries Stliced optional
Instructions
1. Preheat the oven to 350 ° F (180 ° C) and line a cake tray with 12 cake liners.
2. Whisk the flour into a bowl and add the sugar, baking soda and salt.
3. Then add soy milk, vanilla extract, oil and white vinegar.
4. Stir until just combined, using a hand whisk to remove any large lumps. Do not overdo it, small lumps are fine.
5. Pour the batter into a container that allows for easy pouring and pour evenly over 12 rows of cakes, making sure every batter is done.
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6. location within the oven and bake for 20-25 mins.Bake the cakes for 20 minutes and if the toothpaste in the center does not come out clean, then soak it for another 5 minutes.
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| Vegan vanilla Cupcakes Recipe |
7. Go to a cooling place and allow to cool thoroughly before freezing.
8. Prepare the frost by adding vegan butter, powdered sugar, vanilla extract and strawberry to taste in an electric mixing bowl. Start mixing at a slow speed, gradually increasing the speed until you have a completely smooth snow.
9. Garnish with fresh strawberry slices before serving (optional).
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| Vegan vanilla Cupcakes Recipe |
Notes
1. We did this with simple olive oil (as in the video) and they worked really well! But getting consistent results from canola oil or vegetable oil products is a better option.
2. These cakes are stored in a covered container at room temperature for 2-3 days or in the fridge for up to a week.
3. They can also be cold (frozen or non-frozen, but do not add any new strawberry decoration if you freeze) for up to three months.
Nutrition
Serving: 1Cupcake | Calories: 357kcal | Carbohydrates: 62.6g | Protein: 2.4g | Fat: 10.8g | Full Fat: 1.7g | Isodium: 274mg | Thread: 0.6g | Sugar: 47.9g
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