Happy Birthday to me! Yesterday was my very last birthday in my twenties (humbug!) and we celebrated here in the office with some yummy vegan vanilla cupcakes. The recipe is adapted from Doron Petersan’s Sticky Fingers’ Sweets, a fabulous new book written by the Cupcake Wars winner. Of course we added coconut oil (lots of Petersan’s recipes include it but this one did not) and topped them with rich, fudgy frosting and white chocolate shavings for a little something extra.
Vegan Vanilla Cupcakes
You will need:
3 cups flour
1 Tbsp baking powder
1 tsp salt
1 1/3 cups sugar
½ cup softened (but not liquid) Kelapo Coconut Oil (1 baking stick works perfectly!)
1 ½ tsp egg replacer, such as Ener-G
¾ cup almond milk (vanilla or plain, up to you)
2 tsp vanilla extract
Preheat oven to 350 degrees F. Line muffin tins or gently swipe with some coconut oil (not included in recipe). Sift together flour, baking powder, and salt into bowl. Cream sugar and coconut oil until fluffy, about 5 minutes. Stir egg replacer into ½ cup water, and add to sugar mixture. Beat until combined. Add almond milk, vanilla, and flour mixture, beating until just combined. Do not over-mix. Fill cupcake liners or tins ¾ full and bake 16-19 min, or until toothpick comes out clean. Cool before frosting with your favorite flavor!