As basic as they get; Vanilla cupcakes. As I have stated in previous entries, I suck at making vanilla cupcakes. I’ve always done better at chocolate and pistachio, hell even mango! Sometimes, however, you’ve gotta give something a go even if you know there’s a chance of you screwing it up. It was 84 degrees, which in NY feels like 94, and I had to bake a batch of cupcakes for my family. I decided let’s go with something basic that everyone is guaranteed to enjoy. This recipe is completely vegan, which is good since when I made these I didn’t have a single egg in the house.
- 1 cup almond milk (you can also use soy, if you prefer)
- 1 1/4 cups all-purpose flour
- 2 tablespoons cornstarch
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup Canola oil
- 3/4 cup granulated sugar (remember it’s vegan!)
- 2 tsp vanilla extract
- 1/4 tsp almond extract (or more vanilla if you don’t have almond)
- 1 1/2 tsp Kahlua (if desired)
- Preheat oven to 350 degrees F and line muffin pan with liners.
- Beat together the milk, oil, sugar, vanilla, and other extracts (if using) in a large bowl.
- Sift in the flour, cornstarch, baking powder, baking soda, and salt and mix until no large lumps remain.
- Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes until done. Transfer to a cooling rack and allow those babies to cool completely before frosting them.
These look very depressing without frosting. Vegan cupcakes do not always “rise” the same way regular cupcakes do.
Now it’s time for the quickie ganache. This is a take on a typical ganache recipe but it’s made for those of us who do not have much time to kill. Normally I would only put ganache on top of an already frosted cupcake but again, I had limited time and who doesn’t love drizzled chocolate?
- 2 tbsp soy creamer or soy milk (I used almond milk but normally I would use Silk soy coffee creamer)
- 1/3 cup semisweet chocolate chips (remember to look for the vegan ones)
- Heat soy creamer in a small saucepan over medium heat till just about to simmer.
- Remove from heat, add chocolate chips, and stir till chocolate is completely melted and creamer is incorporated.
- Set aside and allow to cool for 10 minutes.
- Use a whisk to drizzle over the cupcakes (I usually drizzle then make a full layer with the aid of a rubber spatula).
And there ya go:
They finally set when I popped them into the fridge overnight. They also survived a two-hour long car ride to CT the following day. They were devoured within minutes. I didn’t even get to eat one that day.