Friday, February 10, 2012

Fluffy White Cupcakes

I'm so happy this recipes turn out like the title said Fluffy, it's so amazing egg less but moist and fluffy. Found this wonderful recipes from Shmooed Food.

makes 22 cupcakes

1 TB apple cider vinegar
1 ½ scant cups plain soymilk ( I used skim milk)
2 1/8 cups flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. kosher salt
1 1/8 cups sugar
½ cup oil
1 ¼ tsp. vanilla extract
½ tsp. coconut extract ( I used butter essence/ flavor)

Preheat the oven to 350º.

Place the apple cider vinegar in the bottom of a liquid measuring cup and fill the cup with soymilk to equal 1 ½ cups. Stir well and set aside (the mixture will curdle).

In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt. In another mixing bowl whisk together the soymilk mixture, canola oil, vanilla, and coconut extract. Add the wet to the dry ingredients and beat until smooth using a hand-held mixer, stopping once to scrape down the sides of the bowl.

Fill each muffin cup with ¼ cup of batter. Bake for 15 to 20 minutes, until a cake tester inserted in the middle of a cupcake comes out clean.

Let cool in the pans for 5 minutes, then remove cupcakes from the pan and place on a wire rack. Let the cupcakes cool completely before frosting.


Fill the cupcakes tin with 1/4 cup of batter, if too full the cake will be dense.

Next time I will make the frosting , i found a good recipes from Learning to eat again,

Fat free frosting.

8oz tub of fat-free cool whip (or any generic frozen whipped topping), thawed
1 (3.5 oz) package of instant pudding (any flavor)
1 can fat-free condensed milk
1/2 c. cold fat-free milk

Steps for Frosting:
Place pudding mix, milk and condensed milk is medium sized mixing bowl
With a fork or wire whisk, whisk all ingredients together until well blended. Allow mixture to sit for 3-5 minutes until firm (mixture will jiggle slightly when bowl is shaken gently)
Fold in thawed whipped topping
Place in fridge for 15 minutes to firm up slightly


Learning To Eat Again said...

What a great cupcake recipe! Thank you :)

Everything4sweets said...

I am glad you like it, thank you also for the Frosting recipes, I will try it next time :)

WokandSpoon said...

Hello! Long time no read! I have a friend who's allergic to eggs so I'll have to try this.

Everything4sweets said...

Hi, how are you?, long time I haven't heard from you, I am so happy to hear from you again:)

Try this recipe, you will not regret, so fluffy and delicious too, just don't put to much in the cup because it will dense.

WokandSpoon said...

Yes, it has been a while. Great to see that your blog is still going strong! The recipe looks quite healthy too - only 1/2 a cup of oil. Good advice - I always tend to put too much into the muffin cups and then get overflow.

Everything4sweets said...

You can try the recipe below on my blog also
Coffee Chocolate Cupcakes ( eggless)
very moist :)

WokandSpoon said...

Sounds nice! One more recipe to bookmark :-)

Everything4sweets said...

Happy Baking :)

Anonymous said...

I tried these today and they came out super soft and fluffy! Thanks for the directions!

Everything4sweets said...

I'm glad you like it :)