Vanilla Cupcakes
These simple yet delicious vanilla cupcakes are perfect for any occasion. Top them with chocolate ganache or frosting of your choice for the ultimate treat!
Equipment
- Standard muffin tin
- Paper liners
- Electric mixer (optional)
- Mixing bowls
- Sifter
Ingrediënten
For the Cupcakes:
- 2 cups 480 g vanilla soy or other nondairy yogurt
- 1 cup 235 ml canola oil
- 2 tablespoons 30 ml vanilla extract
- 3 cups 375 g all-purpose flour
- 2 cups 240 g powdered sugar
- 4 teaspoons baking powder
Instructies
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Line 16 or 18 standard muffin cups with paper liners.
- In a large-size bowl, combine the yogurt, oil, and vanilla.
- Sift the flour, sugar, and baking powder on top of the wet ingredients.
- Fold the dry ingredients into the wet, being careful not to overmix.
- Divide the batter equally among the prepared cupcake liners.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the muffin tin and let cool completely before decorating.
Notes / Tips / Wine Advice:
Serving Tip:
Top these vanilla cupcakes with Chocolate Ganache or Chocolate Agave Frosting (page 74 or 447) for an extra touch of indulgence.Wine Advice:
Pair with a sparkling wine like Prosecco for a light, festive treat!Nutritional Information
Calories: 250 kcal | Carbohydrates: 36 g | Protein: 2 g | Fat: 12 g | Fiber: 1 g | Sugar: 18 g | Salt: 0.2 g
--------------------------------------------------------------------------------------------------
