It’s about time I got around to making Easy Vegan Vanilla Cupcakes! I mean, if you don’t have a basic vanilla cake nailed, what good are you in this crazy world of baking?!
Top it off with some vanilla frosting and you can call it a day because you’ve just made an epic cupcake!
Instead of oil, I called upon its trusty substitute, apple sauce. I’ve learnt over the course of my baking that apple sauce does make a great substitute oil, but you can’t use it in a 1:1 ratio as it is much denser. So add a little less in and a little more liquid and your cupcake will turn out wonderfully.
I’ve made my own apple sauce by peeling, coring, dicing and simmering Granny Smith apples with a touch of water until they’re tender. Then blend or mash away until you have a smooth sauce.
Just to let you know this is a sponsored post, however all opinions are my own.
To keep that white finish that vanilla cupcakes are known for, I used Natvia. Natvia is made using naturally sourced ingredients. It has 100% fewer calories than sugar but you can still substitute it 1:1 (although I find it very sweet so I put a little less in).
To make Natvia, they blend the tips of a stevia plant (a plant that is 300 times sweeter than sugar!) with a natural occurring nectar called erythritol. This nectar can be found in fruits such as melons and is needed so that you can use Natvia as a spoon to spoon substitute. Their innovative growing and blending techniques are the secret to Natvia’s unique taste, ensuring that every grain of Natvia has a sweet, clean natural flavour.
I typically reach for Natvia when I want a white coloured finish to a cake or to reduce the overall calories in a baked good.
The frosting is creamy, not too sweet, vanilla flavoured and holds its shape well. It’s made using a base of soaked cashews and the firm part of coconut cream (or the top layer) that forms when you leave it in the fridge overnight. I frosted mine into rosettes on top of each cupcake and then sprinkled with cacao nibs.
These Easy Vegan Vanilla Cupcakes are fluffy, sweet and make perfect treats to share at afternoon tea. If you want more afternoon tea inspo then check out this Apple Pie Cupcake, Lemon and Thyme Cake with Lemon Curd or this Chocolate Cake with Mandarin Icing and Hazelnut Praline.
- - ¾ cup (185mL) almond milk
- - 2 tablespoons (32mL) apple cider vinegar
- - 1¼ cups (205g) plain flour
- - ⅔ cup (135g) Natvia
- - 1 teaspoon (5g) baking soda
- - ¼ teaspoon salt
- - 2½ teaspoons (15mL) vanilla extract
- - ¼ cup (65g) apple sauce
- - ¾ cup (120g) cashews, soaked in water overnight, drained
- - ½ cup (150g) coconut cream, refrigerate overnight, use only harden/thick cream layer on top
- - ⅓ cup + 1 tablespoon (120mL) maple syrup
- - 2½ teaspoons (12mL) vanilla extract
- - 2 tablespoons (30g) Niulife Coconut Butter
- Preheat oven to 180°C/355°F fan forced. Line a muffin tray with 9 patty pans and grease each one.
- Make the cupcakes. Begin by mixing the almond milk and apple cider vinegar in a measuring jug. Leave for 5 minutes for it to curdle and turn to "buttermilk".
- In the bowl of a stand mixer, sift in the flour, Natvia, baking soda and salt. With the whisk attachment fitted, whisk until combined.
- Combine the vanilla and apple sauce into the almond milk mixture. Stir to combine. With the stand mixer running on low, slowly pour the wet ingredients into the dry. Whisk gently to combine, being careful not to over mix.
- Fill each patty pan ⅔ full. Bake in the oven for 20-25 minutes or until golden brown on top and a skewer inserted into the middle comes out clean. Remove from the oven and leave to cool completely in the tray.
- Meanwhile make the icing . In a high speed blender or food processor, add in all the ingredients. Blend together until a smooth cream is formed. Transfer to a bowl, cover and place in the fridge for 40-60 minutes to firm. After this time if your cream is too runny and won't hold its shape, put it back in your blender and add ¼ cup raw cashews. Blend to combine.*
- Fill a piping bag fitted with a 2D nozzle with the frosting. Pipe a rose onto each cupcake. Sprinkle with cacao nibs (optional). Serve.