Heavenly Vegan Cupcakes Recipe: Fluffy Treats Everyone Loves

Sweet and fluffy vegan cupcakes bring pure delight to any dessert table.

Crumbly textures melt in your mouth with surprising softness.

Dairy-free ingredients combine seamlessly to create magical treats.

Plant-based baking opens incredible possibilities for delectable sweets.

Coconut milk and organic flour work their delicious magic.

Whipping up these cupcakes feels like a playful kitchen adventure.

Come explore this simple recipe that promises joy in every delectable bite.

FAQs About Mary Berry Vegan Cupcakes

• How do I make the milk curdle for vegan cupcakes?

Add apple cider vinegar to plant-based milk and let it sit for 5 minutes. The acid will cause the milk to slightly separate, creating a buttermilk-like texture that helps the cupcakes become tender and fluffy.

• Can I use different types of flour?

While all-purpose flour works best, you can substitute with whole wheat flour or gluten-free flour blends. Just be aware that alternate flours might slightly change the texture and density of your cupcakes.

• What happens if I overmix the batter?

Overmixing can make your cupcakes tough and dense. Gently fold the wet and dry ingredients until just combined, with a few small lumps remaining. This ensures a light, soft cupcake texture.

Why Mary Berry Vegan Cupcakes Are Worth Trying

• Craft with Ease: Beginners can confidently create these delightful vegan cupcakes with minimal baking skills and simple ingredients.
• Celebrate Anytime: Perfect for birthdays, potlucks, or spontaneous sweet cravings without complicated preparation steps.
• Customize Your Delight: Adaptable recipe allows personal touch with different frosting flavors, sprinkles, or creative decorations to match any mood or event.
• Quick Kitchen Magic: From mixing to baking, these cupcakes come together swiftly, delivering delicious results without consuming your entire day.

Ingredients Needed For Mary Berry Vegan Cupcakes

• All-Purpose Flour: A fundamental dry ingredient that provides structure for the cupcakes.
• Sugar: Adds sweetness and helps with the cupcake's tender texture.
• Baking Powder, Baking Soda: Essential leavening agents that help the cupcakes rise and become fluffy.
• Salt: Enhances the overall flavor of the cupcakes.

• Non-Dairy Milk, Vinegar: Create a tangy buttermilk-like substitute that helps activate the leavening agents.
• Vegetable Oil: Keeps the cupcakes moist and tender.
• Vanilla Extract: Provides a classic, warm flavor to the cupcakes.

• Muffin Liners: Prevent the cupcakes from sticking and make removal easy.

How To Make Mary Berry Vegan Cupcakes Easily

Step 1: Activate Milk Mixture

Combine vinegar and plant-based milk in a small bowl. Let the mixture rest for 5 minutes to create a tangy buttermilk-like liquid. This process helps develop a rich, tender texture in the cupcakes.

Step 2: Blend Dry Ingredients

• All-purpose flour
• Granulated sugar
• Baking powder
• Baking soda
• Salt

Whisk these ingredients together in a large mixing bowl until completely combined and smooth.

Step 3: Prepare Wet Ingredients

• Curdled milk mixture
• Vegetable oil
• Pure vanilla extract

Stir until all components are well incorporated and create a smooth liquid.

Step 4: Create Cupcake Batter

Gently fold the wet ingredients into the dry ingredients. Mix until just combined – be careful not to overmix, as this can make the cupcakes tough. The batter should look slightly lumpy but well blended.

Step 5: Fill and Bake Cupcakes

Line a muffin tin with paper liners. Scoop the batter evenly into each cup, filling about two-thirds full. Place in a preheated oven at 350°F. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Cool and Decorate

Remove cupcakes from the oven and let them cool completely on a wire rack. Once cooled, frost with your favorite vegan frosting or enjoy them plain. No judgment here!

Tips To Get Mary Berry Vegan Cupcakes Just Right

• Boost Milk Curdling: Use apple cider vinegar for a richer, tangier plant-based milk reaction that enhances texture.
• Prevent Tough Cupcakes: Fold wet and dry ingredients with a light hand to keep batter tender and avoid dense results.
• Master Baking Timing: Check cupcakes at 15 minutes with a toothpick – if it comes out clean, they're perfectly done.
• Swap Flour Flexibility: Replace all-purpose flour with gluten-free blend for celiac-friendly or wheat-sensitive diets.
• Flavor Boost Trick: Add a pinch of cinnamon or almond extract to elevate the cupcakes' subtle sweetness.

Fun Ways To Tweak Mary Berry Vegan Cupcakes

• Gluten-Free Cupcakes: Replace wheat flour with almond or rice flour for a celiac-friendly version.
• Chocolate Lovers Cupcakes: Add cocoa powder to dry ingredients for rich chocolate flavor.
• Low-Sugar Option: Substitute sugar with stevia or monk fruit sweetener for diabetic-friendly treat.
• Fruit-Infused Cupcakes: Fold in mashed bananas or applesauce for natural sweetness and moisture.

Pairing Ideas For Mary Berry Vegan Cupcakes

• Pair with Creamy Coconut Latte: Brew a smooth coconut milk latte that complements the cupcakes' light texture and enhances their vanilla notes.
• Serve alongside Fresh Berry Compote: Create a vibrant berry sauce with strawberries or raspberries to add a tangy contrast to the sweet cupcake's richness.
• Match with Almond Butter Drizzle: Prepare a warm almond butter sauce with a touch of maple syrup to drizzle over the cupcakes, adding nutty depth and complementary flavors.
• Enjoy with Herbal Mint Tea: Brew a cool, refreshing mint tea that cuts through the cupcake's sweetness and provides a palate-cleansing finish.

Storage Guide For Mary Berry Vegan Cupcakes

• Store cooled cupcakes in an airtight container for up to 3 days. Seal tightly to prevent drying out.
• Wrap individual cupcakes in plastic wrap, then place in freezer bag. Freeze for 2-3 months. Label with date.
• Keep unfrosted cupcakes at room temperature for 1-2 days in covered container. Best consumed within 24 hours.
• Microwave unfrosted cupcakes for 10-15 seconds. Warm gently to avoid toughening texture. Thaw frozen cupcakes at room temperature for 1 hour before serving.

Vegan Cupcakes Recipe

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4.9 from 18 reviews

• Total Time: 20-25 minutes
• Yield: 12 1x

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Description

Delightful Vegan Cupcakes promise pure plant-based bliss with rich chocolate flavor and silky smooth frosting. Sweet indulgence meets compassionate baking, offering dessert lovers a guilt-free treat that satisfies every chocolate craving you’ll encounter.

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Ingredients

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Dry Ingredients:

• 2 cups all-purpose flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients:

• 1 1/2 cups almond milk
• 1 tablespoon apple cider vinegar
• 1/2 cup coconut oil, melted
• 1 1/4 teaspoons vanilla extract

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Instructions

1. Create vegan buttermilk by combining vinegar with plant-based milk, allowing it to curdle and develop tangy flavor for 5 minutes.
2. Sift together dry ingredients in a large mixing bowl, ensuring uniform distribution of flour, sugar, baking powder, baking soda, and salt.
3. Whisk together curdled milk mixture, vegetable oil, and vanilla extract in a separate container until smoothly incorporated.
4. Gently fold wet ingredients into dry ingredients, stirring minimally to prevent dense cupcake texture – some small lumps are acceptable.
5. Line a muffin tin with cupcake papers and carefully distribute batter evenly across each compartment.
6. Preheat oven to 350°F and place cupcake tray in center rack, baking for 15-20 minutes until golden and a toothpick emerges clean.
7. Remove cupcakes from oven and allow to cool completely on a wire rack before applying frosting or enjoying as-is.

Notes

• Swap dairy milk with any plant-based alternative like almond, soy, or oat milk for added flavor complexity.
• Ensure ingredients are room temperature to help batter mix smoothly and create consistent texture.
• Gently fold wet and dry ingredients to prevent tough cupcakes – stop mixing when just combined for light, tender results.
• Test doneness by inserting a toothpick – if it comes out clean, cupcakes are perfectly baked.

• Prep Time: 5 minutes
• Cook Time: 15-20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 132 kcal
• Sugar: 10 g
• Sodium: 146 mg
• Fat: 6 g
• Saturated Fat: 5 g
• Unsaturated Fat: 1 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 0 mg