Best Golden Vanilla Cupcakes Recipes

GOLDEN VANILLA CUPCAKES (VEGAN)

Steps:

• Preheat oven to 350 degrees. Line muffin pan with cupcake liners. Whisk the soy milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled. If using margarine: Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl and mix. In a separate large bowl, use a handheld mixer at medium speed to cream the margarine and sugar for about 2 minutes until light and fluffy. (Don't beat past 2 minutes.) Beat in the vanilla and other extract, if using, then alternate beating in the soy milk mixture and dry ingredients, stopping to scrape the sides of the bowl a few times. If using oil: Beat together the soy milk mixture, 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. Transfer to a cooling rack, and let cool completely before frosting.

GOLDEN VANILLA CUPCAKES WITH RASPBERRY BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 325°F. Line a cupcake pan with 9 paper liners and fill the empty cups half full of water to prevent scorching.
• To prepare the cupcakes, using an electric mixer beat together the canola oil, agave nectar, and eggs. Add the yogurt mixture, vanilla extract, and lemon zest. Beat again.
• Mix the garbanzo bean flour, potato starch, tapioca flour, xanthan gum, baking powder, baking soda, and salt in a large bowl. Slowly add the flour mixture to the yogurt mixture and mix on low speed until just combined. Spoon the batter into the prepared cupcake pan and bake for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Cool the cupcakes completely on a cooling rack.
• To prepare the frosting, use an electric mixer to beat the butter until smooth. Add the agave nectar and beat again until fluffy. Add the raspberry jam and beat well. Add the dry milk, vanilla extract, and food coloring if using. Beat on high speed until light and fluffy, scraping down the bowl as necessary. You will have about 2 cups of frosting.
• Frost the cooled cupcakes liberally and garnish with fresh raspberries if desired.

VEGAN GOLDEN VANILLA CUPCAKES

Steps:

• Preheat oven to 350F and line muffin pan with paper liners.
• Whisk the soy milk and the vinegar together and let sit a few minutes until curdled.
• IF USING MARGARINE:.
• Sift the flour, cornstarch, baking powder, baking soda and salt into a large bowl and mix.
• In a separate large bowl,use a handheld mixer at medium speed to cream the margarine and sugar for about 2 minutes until light and fluffy, but don't beat past 2 minutes. Beat in the vanilla and other extract, if using, alternate beating in the soy milk mixture and the dry ingredients, stopping to scrape the sides of the bowl a few times.
• IF USING OIL:
• Beat together the soy milk mixture, 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 till done. Transfer to a cooling rack and cool completely before frosting.

GOLDEN VANILLA CUPCAKES - VEGAN

Steps:

• Oven 350. Whisk milk and vinegar, set aside few mins til well curdled. If marg: sift flour, cornstarch, bpowder, bsoda and salt into bowl, mix. In sep bowl, cream marg & sugar 2 mins til fluffy, but not more than 2 mins. Beat in vanilla, other extract, then alternate beating in milk mix and dry, scraping bowl. If oil: Beat milk mix, oil, sugar, vanilla, other extracts, in bowl. Sift in flour, cornstarch, bpowder, bsoda, salt and mix til no large lumps. Fill liners 2/3 full, bake 20-22 mins til done. Cool completely, frost. Variations: Really Golden Cupcakes: Stainless pan, beat generous pinch turmeric into milk. Stirring, cook med-low til milk just starts to simmer, 2-3 mins. When Turmeric dissolved and milk light yellow, remove, cool 5 mins. Add vinegar and proceed. Flavoured Golden Cupcakes: Change flavour extracts: add 1 to 1-1/2 tsp coffee, coconut or orange extract, or 1 tsp ground cinnamon or pumpkin pie spice. Spread tops w/any topping, frosting or filling. Strawberry Tallcakes: Prep GV Cupcakes and cool. Combine 1-1/2 cups thinly sliced strawbs w/3tbsp maple syrup and set aside to macerate at least 30 mins. Prep Vegan Fluffy Buttercream or use any vegan whipped topping or softened vanilla soy ice cream if eating right away. Spoon out cupcake centres, fill centres w/about 2 tbsp berries and juice, top w/dollop frosting, press on cut out top. Pipe on more frosting, spoon on more berries. Messy - eat w/spoon. Lemony Vanilla Cupcakes: add additional 1-1/2 tsp lemon extract and 1 tbsp finely grated lemon zest, frost w/Lemon Buttercream. Mix-ins: add 1/3 to 2/3 cup of following to batter just before filling liners: finely chopped choc covered almonds or peauts, currants, smashed peanut brittle, finely chopped halva, vegan choc chips or white choc chips.

GOLDEN VANILLA CUPCAKES

Steps:

• Preheat oven to 180°C (350°F) and have your cupcake liners ready in the pan.
• Whisk soy milk and apple cider vinegar and set aside to curdle.
• Then, beat together the soy milk mixture, oil, sugar, vanilla extract, and almond extract.
• Sift in the flour, cornstarch, baking powder, baking soda, and salt. Mix until smooth.
• Fill cupcake liners and bake for 20-25 minutes or until cake tester comes out clean.