1 and ¾cups (235g)all-purpose flouruse cake flour for an extra light cake
2tsp baking powder
¼teaspoonfine salt
2teaspoonapple cider vinegar
1 cupsdairy-free milkalmond or soy work best
1cup (195g)granulated sugarfine , I use raw caster sugar
⅓cup (80ml)sunflower oil
¼cup (60ml)apple sauce
2tsp (10ml)vanilla extract
For the Buttercream Frosting
½cup (125g)vegan butterroom temperature
3cups (480g)confectioner's sugarup to 3½ cups (sifted)
1tsp (5ml)vanilla extract
pinchsea salt
2tbsp (40ml)soy milk
Instructions
For the Cupcakes
Preheat oven to 177° C (350° F) and line a 12 pan cupcake tray with cupcake liners (paper or silicon).
In a large mixing bowl, stir together the flour, baking powder and salt.
In a separate bowl whisk together the apple cider vinegar, dairy-free milk, sugar, oil, apple sauce, and vanilla extract.
Add the wet mixture to the dry and gently whisk until smooth. Don't over-mix or you'lll end up with rubbery cupcakes. Better a few lumps than to over-mix the batter.
Spoon the batter in to each about ⅔ of the way up. I transfer my batter to a jug and pour them from there for less mess. I am a messy-Bessy so this is helpful.
Pop the cakes in to the oven and bake for 19-23 minutes or until a skewer comes out clean from the centre of a cake. Remove from the oven and after 10 minutes remove the cakes from the pan and allow them to cool completely.
For the Frosting
Add the butter to a stand mixer (with the paddle attachment) or a large bowl using a hand-mixer and cream it for 2 minutes on medium to high speed.
Turn the mixer to low and one cup at a time, add the sifted icing sugar (confectioners sugar) to the butter, beating for around 3 to 5 minutes in between each cup. Add the vanilla, salt and dairy-free milk and continue to beat until thick and creamy. Add more sifted sugar if needed.
Transfer the frosting to a piping bag (or a large zip lock bag with a corner snipped and a frosting nozzle fitted) and pipe on to the cakes once they are completely cooled.
Serve immediately or store, covered, in the fridge for 3 days.
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Notes
Recipe Tips
Measure your ingredients properly either by weight or spoon your ingredients in to a measuring cup and level them off with the back of a knife.
Don't over-mix your batter. Whisk until the ingredients are combined and just smooth - over-mixing will give your rubbery cakes.
Use an oven thermometer to get an accurate temperature.
Only fill your cake liner two-thirds of the way up. Cupcakes don't have a muffin top - they should sit in a dome just at the lip of the cupcake liner.
Use room temperature butter in the buttercream to avoid lumps.
Sift the icing sugar (confectioners sugar) before adding it to your frosting a cup at a time.
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