Yield: 24 cupcakes
“Back to Baking”, pp. 280
It has been 9 months that I have not posted on my blog! Scandalous! I guess time just flew past me without me noticing. I have been so busy with my work and with one particular lovely and long-lasting blissful event that I forgot to take time to myself to bake. Well I never stopped baking per se and of course never forgot about this blog, but I have been baking a lot less than usual in these past months and not often from the cookbook when I was. I plan on stopping this 9-month hiatus immediately and getting back to it. Only 112 recipes to go!
I volunteered to make baked good for a bake sale at work to support the Terry Fox Foundation and came upon this recipe in my never-forgotten book. I always hesitated to do this recipe because it requires almond or soy milk, which I never have, but most importantly, margarine is used in the frosting and I never trusted that. However, for once I actually had almond milk in my fridge so I thought that it was time to let go of my doubts and give this recipe a try. The cupcakes came out much better than I thought. They were not hard to make and baked very well.
Ingredients for cupcakes:
- 2 ¼ cups all-purpose flour
- 1 ¾ cups sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups almond or soy milk
- ½ cup vegetable oil
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
Ingredients for frosting:
- 1 cup dairy-free margarine
- 7 cups icing sugar, sifted
- ½ cup almond or soy milk
- 2 teaspoons vanilla extract
I only realized when I was done mixing the batter that I hadn’t used any eggs at all! It was such a strange feeling to me since I don’t think I ever made egg-free cupcakes. I was pleasantly surprised when I opened my oven to find golden tops that had risen. The frosting, in contrast, was quite a different story. I followed the recipe exactly, but it turned into a big mess. I had a gut feeling that 1/2 cup of milk was way to much for the amount of icing sugar required since normally only 3-4 tablespoons are used, but I went along with it and regretted it instantly. The frosting was very liquid, so much so that I wouldn’t even have been able to spread it (I tried). I ended up having to add a ton of icing sugar, hard to say since I was doing it by feel but anywhere from 3-4 additional cups, to make the frosting the right consistency to be able to pipe nicely. Since I added so much, it was very sweet, but still edible. In hindsight, I should have listened to my gut feeling and added the milk little by little, starting with 3-4 tablespoons. It is better to add milk than to have to add that much more icing sugar. The only reason that I can think of that could have altered the consistency of the frosting is that I had left the margarine out on the counter for maybe 30 minutes, but it had not softened that much. I don’t expect that it would have had that much of an impact.
Nonetheless, the cupcakes tasted fine but I did not find that they had a lot of flavor to them, even with all the sugar. Another point to note is that because these cupcakes are egg-free and dairy-free, the texture was very different from your traditional cupcake recipe and the cupcake was all stuck in the muffin liner and was very difficult to remove. I would suggest baking these in silicone muffin liners if you have them to facilitate their removal, after which you can place the cupcakes in cute paper muffin liners if you wish.
- Preheat oven to 350°F. Line two muffin trays with medium paper liners.
- In a large bowl, sift together the flour, sugar, baking powder, baking soda and salt.
- In a separate bowl, whisk the almond or soy milk with the oil, lemon juice and vanilla extract.
- Make a well in the centre of the flour mixture and pour in the liquids. Whisk vigorously until well blended.
- Note: The batter will not be very thick.
- Pour the batter into the paper-lined muffin tins, filling the cups two-thirds of the way full. Bake for about 25 minutes, until a tester inserted in the centre of a cupcake comes out clean. Let the cupcakes cool in the muffin tin, then transfer them to a rack to cool completely before frosting.
- To prepare the frosting, beat together with a hand or stand mixer the margarine with half of the icing sugar. Mix until blended, then beat in the almond or soy milk and the vanilla extract. Add the remaining icing sugar and beat until the frosting is smooth and fluffy, about 3 minutes. Pipe or spread the frosting onto the cupcakes and store at room temperature.
Notes from Anna:
- This recipe requires more sugar than your normal cupcake or cake recipe. This is because apart from adding sweetness, the sugar is essential to provide moistness since this recipe is egg-free. With less sugar, the cupcakes would be dry and crumbly.
Suggestions to improve recipe:
- Use silicone muffin liners when baking these egg-free and dairy-free cupcakes.
- When making the frosting, do not add the whole 1/2 cup of milk at once. Start little by little, 3-4 tablespoons at a time, until you reach the desired consistency suitable for piping or spreading.
Thank you Miranda! 🙂