I thought I’d share my go-to vanilla cupcake recipe with you, as well as highlight some of my other favourite cupcake recipes. Although I’ve already posted a vanilla cupcake recipe, that one uses butter and my preference is to use oil in cupcakes because it makes them lighter. Cupcakes are so easy to make, and they are a delicious way to keep yourself or your kids occupied if you’re still self-isolating!
For summer cupcakes see:
Peach and Brown Butter Cupcakes
Blackberry and Chocolate Cupcakes
Vanilla Cupcakes:
This recipe is adapted from Life Love and Sugar.
Makes 12 cupcakes
Ingredients:
- 1 1/4 cups plain flour
- 3/4 cup sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup plant-based milk
- 1/4 cup rapeseed oil
- 2 tsp. vanilla extract
- 1 large egg
- 1/2 cup water
Instructions:
- Preheat the oven to 176ºC and line your muffin tin.
- Combine the dry ingredients in a large bowl.
- In a medium bowl, mix together the milk, oil, vanilla, and eggs.
- Add the wet ingredients to the dry and beat until well combined.
- Slowly add the water to the batter and mix on low speed until well combined. The batter will be thin.
- Fill the liners half way and bake for 15-17 minutes.
For the vanilla icing recipe, double the recipe from Christmas Light Chocolate Cupcakes.
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