Happy first day of Spring! What better way to kick off the first day of a new season with a sweet treat? These sweet cakes aren’t just pretty to look at, they are delicious too. Light and moist, these are a perfect afternoon pick me up or late night craving fix. 

With the ongoing health advisories, social distancing isn’t something I find enjoyable for more than a couple days (much less weeks or months), especially if the weather is nice. But, I took this opportunity to bake more often. Like I’ve mentioned in my previous baking post, I enjoy baking. I find it stress-relieving and fun and see it as a craft. Yeah sure I’m not the world’s meticulous baker (sometimes I don’t measure out ingredients to a tee), but modifying recipes to my own liking and tasting my own creations excite me. 

 

 

I baked these cupcakes on St. Patrick’s Day (March 17th) and purposefully used green food colouring for the buttercream frosting. Although I don’t celebrate St. Patrick’s Day, I thought these cupcakes were fitting for the occasion as well as with the start of Spring. What inspired me to make these specific vanilla cupcakes was watching @erinireland instastory where she showed a step-by-step process of making vegan vanilla cupcakes from @itdoesnttastelikechicken cookbook. After watching her instastory, I immediately wanted to try to recreate it. I was a bit weary as I normally use eggs to make cupcake batter, but since these didn’t call for any (they’re vegan) I was curious as to whether @erinireland’s opinion on it being ‘so good’ would actually be the same in my mind. 

Okay so after making this, can I just say that the vanilla cupcakes alone were FAN FREAKING TASTIC. Betty Crocker cupcakes? Who is she? Eggs in the batter? Don’t know her. Yeah, these cupcakes were light, fluffy, moist and just wonderful. Simple and not too sweet. Honestly, you don’t even need the buttercream frosting. If you’re looking for a treat to satisfy your sweet tooth, I got you. The original recipe from @itdoesnttastelikechicken was for a vanilla cake and I’m sure I’ll be making a cake using this recipe in the future. Yummy!

The buttercream frosting, on the other hand, was just OK. I googled a generic recipe and picked the first decently rated and reviewed one online. I didn’t sift the confectioners’ sugar (because I didn’t read the instructions closely hence, I’m not VERY meticulous) and perhaps that’s why it turned out watery after combining all ingredients in a mixer… so I added a bit more (the recipe includes my modification of adding more sugar). In the end, the buttercream frosting was honestly just for aesthetics and presentation. In real life, I would be more happy to just devour the vanilla cupcake by itself. 

Well there you have it, folks. Probably one of the more simple recipes out there (aka you can’t really go wrong). This recipe is pretty versatile; you can make it anytime on any occasion. Change up the food colouring to match a holiday, a celebration or just your mood! All my family members have tried it and have shared nothing but positive reviews. If you give it a whirl, please tag me on Instagram @alison.mah or comment below! 

 

   

 

Vanilla Cupcakes Ingredients:

(yields 16 cupcakes)

Dry Ingredients:

• 2 1/2 cups flour
• 1 cups sugar
• 2 tsps baking soda
• 1 tsps salt

Wet Ingredients:

• 1 1/2 cups almond milk
• 1/4 cup canola oil
• 1/4 apple cider vinegar OR 1/4 cups of freshly squeezed lemon juice (I used lemon juice because I didn’t have the former)
• 1 Tbsp vanilla extract

Instructions:

1. Preheat oven to 350 degrees.
2. Mix all the dry ingredients in a bowl with a whisk.
3. Mix all the wet ingredients in a separate bowl with a whisk.
4. Pour wet ingredients into dry bowl mixture and then mix with whisk.
5. Fill cupcake tin with 1/4 cup of batter.
6. Bake in oven for 21 minutes.

 

Buttercream Frosting Ingredients (adapted from online recipe):

• 1/2 cup butter, softened
• 1 1/2 tsp vanilla extract
• 2 1/2 cups confectioners’ sugar (sifted, but I forgot)
• 2 Tbsp almond milk
• Food colouring of your choice

Instructions:

1. Cream butter in a mixer.
2. Gradually add confectioners’ sugar to mixer.
3. Pour in vanilla extract.
4. Pour in almond milk and beat for 3 minutes.
5. Add desired food colouring.

 

As always, thanks for stopping by and reading. I hope you stay healthy, strong and safe during this daunting time in the world. 

 

Xoxo,

 

Ali