Vegan Vanilla Cupcakes

Erin Chapman

Not being able to eat eggs makes baking a lot of things challenging. I have a vegan chocolate cupcake recipe that is to die for, but I haven’t eaten vanilla cake in almost two years. I will post this later for you.

My mum was browsing online and sent me a link to the Food Network. She told me there were a lot of vegan recipes on there I could try. I came across one for Vanilla Cupcakes and was super excited! Normally I should be gluten free as well, but if I only eat a little bit I am okay.

I tried making these on the weekend and they turned out pretty damn tasty!

They were easy to do and I substituted coconut milk for the required almond milk. I baked them for twenty-five minutes and used paper liners. I didn’t want to wait and ate one hot out of the oven, not something I would normally do. It has an almost buttery after taste and are fluffy.

I didn’t try the icing recipe as I usually make my own and don’t like to mess around with other recipes. The next day, they were still good. I chose to freeze them without icing as they were quite good on their own. I only iced a few for the photo I took.

I would totally recommend these to anyone that eats vegan or simply has food allergies.

Notes:

  1. Vanilla Cupcakes: Food Network, accessed February 18, 2018, http://www.foodnetwork.ca/recipe/vegan-vanilla-cupcakes/19607/.

Author: Erin Chapman

Erin is a writer and co-admin for the online vampire magazine Vamped. Her background is marketing and sales and has been in the industry for over 14 years. She lives in Vancouver, Canada.