How to Make Vegan Cupcakes: Mixing Batter and Baking
Learn some tricks to making the best vegan cupcakes, including advice on mixing the batter, in this cupcake tutorial. Expert: Amanda Oakleaf
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Transcript
Hi my name is Amanda Oakleaf. I am owner, head baker, decorator, of Amanda Oakleaf cakes in Winthrop, Massachusetts, where we do cupcakes, custom cakes, wedding cakes, birthday cakes, anything you can think of, we can make it into a cake. And today I will be talking to you about baking cupcakes. So next we're going to do a vegan chocolate cake. So vegan means that it doesn't have an animals products in it, so no milk, no eggs, no dairy. So we're going to replace it with oil, and you could use applesauce instead for a low fat version, but here we're going to use oil. So we want to start with mixing the dry ingredients together. We have one and half of all purpose flour and we're going to add three quarters of a cup of sugar, half a teaspoon of salt, a teaspoon of baking soda, and a half a teaspoon of baking powder. You want to whisk those together and you also want to add a quarter cup of cocoa. You just want to whisk until all the lumps are gone, make sure everything is well incorporated. And because we didn't cream any butter or sugar in this recipe we have to rely on more leavening which is the baking powder and the baking soda, and then we're going to make three different wells inside of our batter just to hold the liquids. In one of them we're going to add a teaspoon of white vinegar, the other one we're going to do a teaspoon of vanilla, and the other one will be a quarter cup of canola oil, and you can just stir this with the spatula. And we're going to just pour over the whole thing a cup of warm water, and you can just fold everything together here with the spatula. You just want to mix it until there are no lumps and the batter is nice and smooth. And this will probably make only about a dozen cupcakes, and we can use the two ounce ice cream scooper, or a fourth of a cup measurer, and fill them about three quarters of the way full. And this was a pretty simple batter but you can jazz it up a little bit and instead of the warm water, you can add some warm coffee, that will add a little bit more flavor. You can also depending on nut allergies you can add some almond extract. So that's it and these can go into a three hundred and fifty degree oven for about fifteen minutes. So after about fifteen minutes we can take our cupcakes out of the oven, and to check to see if they are gone, have a toothpick inserted in the center. If it comes out clean or with very little crumbs then it's done you're all set. If it has some gooey batter on it just throw it back in the oven for about three minutes or so but that's it and you have vegan chocolate cupcakes.
