This Mary Berry Vegan Cupcakes recipe uses simple ingredients like apple cider vinegar, almond milk, all-purpose flour, and coconut oil. With a total time of 30 minutes and yielding 12 servings, it’s a quick and easy vegan treat to enjoy.
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🧡 Why This Vegan Cupcakes Recipe Will Leave You Wanting More:
- Effortless Preparation: Simple ingredients and straightforward steps make baking these cupcakes a breeze, perfect for both beginners and seasoned bakers.
- Dairy-Free Delight: Embrace a vegan lifestyle without sacrificing flavor; almond milk and coconut oil create a rich, dairy-free indulgence.
- Quick Results: Satisfy sweet cravings in just 30 minutes, ideal for impromptu gatherings or when you need a swift, delicious treat.
- Mary Berry Magic: Infused with the expertise of culinary icon Mary Berry, these cupcakes promise a foolproof recipe for consistently scrumptious results.
❓ What Is Mary Berry Vegan Cupcakes Recipe?
Mary Berry Vegan Cupcakes are delightful plant-based treats crafted by the renowned culinary expert Mary Berry. Made with almond milk, apple cider vinegar, and coconut oil, these cupcakes boast a light, moist texture.
🍏 Mary Berry Vegan Cupcakes Ingredients
- 1 tablespoon apple cider vinegar
- 1 ½ cups almond milk
- 2 cups all-purpose flour
- 1 cup white sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup coconut oil, warmed until liquid
- 1 ¼ teaspoons vanilla extract
🧁 How To Make Mary Berry Vegan Cupcakes
- Turn the oven on to 350 degrees F (175 degrees C). Prepare two muffin pans with 12 cups by greasing them or lining them with 18 paper baking cups.
- Put apple cider vinegar into a measuring cup that holds 2 cups. Add enough almond milk to make 1 1/2 cups. For about 5 minutes, let it sit until it curdles.
- In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt together using a whisk. Blend the almond milk mix, coconut oil, and vanilla together in a different bowl. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Fill the cups with batter until they are all full.
- In a hot oven, bake the tops for 15 to 20 minutes, or until they spring back when lightly pressed. Place the pan over a wire rack to cool.
- Put cupcakes that have cooled on a plate for serving. Use any frosting you want.
💭 Recipe Tips
- Use apple cider vinegar sparingly; excess acidity can affect taste.
- Avoid overmixing; it leads to dense cupcakes. Fold ingredients gently for a light texture.
- Opt for refined coconut oil to minimize coconut flavor.
- Ensure almond milk is unsweetened to control cupcake sweetness.
- Check baking powder freshness; old powder hinders rising.
🍦 What To Serve With Vegan Cupcakes?
Pair Vegan Cupcakes with a dollop of dairy-free coconut whipped cream for added indulgence fresh berries or a drizzle of vegan chocolate sauce complement the cupcakes perfectly.
🎚 How To Leftovers Store Vegan Cupcakes?
- In The Fridge. Keep Leftovers Store Vegan Cupcakes in an airtight container at room temperature for up to three days.
- In The Freezer. Wrap individually Leftovers Store Vegan Cupcakes in plastic store in a sealed container, and freeze for up to three months.
🥵 How To Reheat Leftovers Store Vegan Cupcakes?
- In The Microwave: Heat Leftovers Store Vegan Cupcakes on medium for 10-15 seconds, preserving moisture.
- In The Oven: Wrap Leftovers Store Vegan Cupcakes in foil and bake at 350°F for 5 minutes, restoring freshness.
- In The Steam: Place Leftovers Store Vegan Cupcakes in a steamer for 2-3 minutes, preventing dryness.
FAQs
How Do I Ensure My Vegan Cupcakes Are Fluffy And Not Dense?
To ensure fluffy vegan cupcakes, use a mix of baking powder and baking soda for leavening, and don’t overmix the batter.
Can I Substitute Olive Oil For Coconut Oil In Vegan Cupcake Recipes?
Substituting olive oil for coconut oil in vegan cupcakes is possible, but it may alter the flavor. Use a 1:1 ratio for a similar texture.
How Do I Prevent Vegan Cupcakes From Sticking To The Cupcake Liners?
Prevent vegan cupcakes from sticking by greasing the liners or using high-quality non-stick liners. Alternatively, opt for silicone baking cups.
Can I Add Chocolate Chips Or Other Mix-ins To Vegan Cupcake Batter?
Add chocolate chips or mix-ins to vegan cupcake batter just before baking. Gently fold them in for even distribution without overmixing.
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Mary Berry Vegan Cupcakes Nutrition Facts
Servings Per Recipe 18
- Calories: 152
- Total Fat: 6g
- Saturated Fat: 5g
- Sodium: 167mg
- Total Carbohydrate: 23g
- Dietary Fiber: 1g
- Total Sugars: 12g
- Protein: 2g
- Calcium: 50mg
- Iron: 1mg
- Potassium: 32mg
Mary Berry Vegan Cupcakes
Description
This Mary Berry Vegan Cupcakes recipe uses simple ingredients like apple cider vinegar, almond milk, all-purpose flour, and coconut oil. With a total time of 30 minutes and yielding 12 servings, it’s a quick and easy vegan treat to enjoy.
Ingredients
Instructions
- Turn the oven on to 350 degrees F (175 degrees C). Prepare two muffin pans with 12 cups by greasing them or lining them with 18 paper baking cups.
- Put apple cider vinegar into a measuring cup that holds 2 cups. Add enough almond milk to make 1 1/2 cups. For about 5 minutes, let it sit until it curdles.
- In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt together using a whisk. Blend the almond milk mix, coconut oil, and vanilla together in a different bowl.
- Add the wet ingredients to the dry ones and mix them together just until they are mixed. Fill the cups with batter until they are all full.
- In a hot oven, bake the tops for 15 to 20 minutes, or until they spring back when lightly pressed. Place the pan over a wire rack to cool.
- Put cupcakes that have cooled on a plate for serving. Use any frosting you want.
Notes
- Use apple cider vinegar sparingly; excess acidity can affect taste.
- Opt for refined coconut oil to minimize coconut flavor.
- Ensure almond milk is unsweetened to control cupcake sweetness.
- Check baking powder freshness; old powder hinders rising.