cupcake

Vegan Vanilla Cupcakes

by Maureen Bruno Roy in Cyclocross, Recipes, Train With Grain

My First post for the Bob’s Red Mill Train with Grain blog is about recipes inspired by my race clothing.  Clean lines, simple design and euro-inspired white are reasons that golden vanilla cupcakes are a classic go-to every time.

This season I worked closely with Portland graphic designer Dan Schechter and the folks at Castelli clothing to create a unique version of the Bob’s Red Mill Team kit.

Inspired in part by the 2010 kit and the 2011 Louisville Team kit, we came up with a mostly white kit highlighting my title, presenting and supporting sponsors.

The color scheme of white, light blue and ocre yellow uses a classic European cycling color scheme and in turn invokes the likeness of the finest of European culinary delights, pastries!

At home, my go-to recipe for a timeless and classic recipe is the vegan version of the golden vanilla cupcake. This recipe can also be used as a layer or sheet cake and served in a big slice midday with a cappuccino, as it would be around Europe. Enjoy!

Vegan Vanilla Cupcakes

  • 1 cup Soy, Rice, Almond or Coconut milk
  • 1 tsp apple Cider Vinegar
  • 1-1/4 cup All Purpose Flour (or gluten free all purpose flour plus 1 tsp xanthan gum)
  • 2 Tbsp Cornstarch or Arrowroot Starch
  • 3/4 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/3 cup Canola Oil
  • 3/4 cup Granulated Sugar
  • 2 1/4 tsp Vanilla

Mix milk and vinegar and allow to sit for a few minutes (this curdles to work like buttermilk)

Mix sugar, oil, vanilla and stir well. Add remaining ingredients, mix well and then fill cupcake liners about 3/4 way full.

Bake 20-22 min at 350 degrees

Recipe makes 12 cupcakes

Frosting:

  • 1/2 cup Non-Hydrogentated Shortening
  • 1/2 cup Non-Hydrogenated Margarine
  • 3-1/2 cups Confectioner’s Sugar
  • 1-1/2 tsp Vanilla
  • 1/4 cup plain Soy milk, Rice milk or Coconut milk

Beat shortening and margarine with hand mixer until fluffy. 5 mins or so.
Add sugar and mix well 3-5 minutes until well blended.
Add vanilla and milk and beat until fluffy 5-7 minutes

*recipe adapted from Vegan Cupcakes Take over the World by Isa Chandra Moskowitz

This recipe is also posted to my blog at : http://thevegandelicious.wordpress.com/2011/10/17/vegan-golden-vanilla-cupcakes/

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Maureen Bruno Roy Google: Maureen Bruno Roy
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