These moist and tender cupcakes are a wonderful addition to your baking repertoire for any occasion. This granulated sweetener cupcake recipe can be used as a base in which to add your favorite spice or other ingredients. Decorate with frosting or simply serve on their own as a simple vanilla cupcake.
Steps
1
Clabbering the Milk
Ingredients
3 1/2 tsp apple cider vinegar
1 cup plus 6 tbsp almond or soy milk
Place the vinegar in a medium mixing bowl. Add the non-dairy milk and set aside for 5 or 6 minutes to clabber while you mix the dry ingredients.
2
Preparing the Batter & Baking the Cupcakes
Ingredients
1 1/2 cup organic all-purpose flour
2/3 cup organic whole wheat pastry flour
2/3 cup organic lightly ground organic cane sugar
1/3 cup finely ground coconut sugar, or use all cane sugar
1 1/2 tsp aluminum free baking powder
3/4 tsp baking soda
1⁄2 tsp fine sea salt
7 1/2 tbsp mild organic neutral vegetable oil
2 tbsp pure vanilla extract
1 tsp apple cider vinegar
To prepare the batter, first position a rack in the upper third of oven and preheat to 375°F (190°C). Line a 12-cup standard cupcake tin with paper liners.
Whisk, measure and sift together the dry ingredients.
Stir the oil, vanilla and remaining 1 tsp of vinegar into the clabbered milk. Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth. The batter should be pourable.
Spoon equal portions of the batter into each of the lined cups, filling about 2/3's full. Repeat with any extra batter.
Transfer to the preheated oven and bake for 18 to 20 minutes, or until a tester or wooden toothpick inserted into the center comes out clean, or holds just a few moist crumbs.
Remove from the oven and set the tin on a wire cooling rack for 5 minutes. Use a small offset spatula to carefully lift the cupcakes out of the tin onto the cooling rack. Take care as the cupcakes are tender while they are hot. Allow to cool to room temperature.
Once cool, store airtight, at room temperature, for up to 24 hours. The cupcakes may also be stored, airtight and frozen, for up to 2 months.. If the latter, remove from the freezer and defrost, uncovered.
These cupcakes paired well with Buttercream Frosting.
