Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup vegetable oil
- 1 tbsp white vinegar
- 1 tsp vanilla extract
- 1 cup unsweetened almond milk
Special equipment needed:
- Cupcake liners
- Muffin tin
- Mixing bowls
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and line a muffin tin with cupcake liners.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another mixing bowl, whisk together the vegetable oil, white vinegar, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk, and mix until the batter is smooth.
5. Pour the batter into the cupcake liners, filling each about 2/3 full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
7. Remove from the oven and let cool completely before frosting.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Total time: 35 minutes
Temperature:
350°F (180°C)
Serving size:
12 cupcakes
Nutritional information:
Calories: 170
Fat: 6g
Carbohydrates: 28g
Protein: 2g
Sodium: 200mg
Sugar: 17g
Substitutions for ingredients:
- All-purpose flour can be substituted with gluten-free flour.
- Granulated sugar can be substituted with coconut sugar or maple syrup.
- Vegetable oil can be substituted with coconut oil or melted vegan butter.
- White vinegar can be substituted with apple cider vinegar or lemon juice.
- Unsweetened almond milk can be substituted with any other non-dairy milk.
Variations:
- Add 1/2 cup of dairy-free chocolate chips to the batter for chocolate chip cupcakes.
- Add 1 tsp of cinnamon to the batter for cinnamon vanilla cupcakes.
- Top the cupcakes with dairy-free whipped cream and fresh berries.
Tips and tricks:
- Make sure all ingredients are at room temperature before starting.
- Do not overmix the batter as it can result in tough cupcakes.
- Use an ice cream scoop to evenly distribute the batter into the cupcake liners.
- Let the cupcakes cool completely before frosting to prevent the frosting from melting.
Storage instructions:
Store the cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Reheating instructions:
Microwave the cupcakes for 10-15 seconds or until warm.
Presentation ideas:
Place the cupcakes on a decorative plate or cupcake stand and dust with powdered sugar.
Garnishes:
Top the cupcakes with dairy-free frosting, fresh fruit, or edible flowers.
Pairings:
Serve the cupcakes with a cup of hot tea or coffee.
Suggested side dishes:
Serve the cupcakes as a dessert on their own.
Troubleshooting advice:
- If the cupcakes are too dense, make sure not to overmix the batter.
- If the cupcakes are too dry, add a tablespoon of non-dairy milk to the batter.
- If the cupcakes are too moist, reduce the amount of non-dairy milk used in the batter.
Food safety advice:
Make sure to use clean utensils and wash your hands before handling any food.
Food history:
Cupcakes originated in the United States in the late 19th century and were originally called "number cakes" due to the easy measurement of ingredients by number.
Flavor profiles:
The cupcakes have a sweet and vanilla flavor with a moist and fluffy texture.
Serving suggestions:
Serve the cupcakes as a dessert after a meal or as a sweet treat during the day.
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