The perfect birthday cupcake, these vanilla beauties can be decorated any way you like. Top them with confetti, decorating sugar, sugared violets, edible flowers . . . the possibilities are endless. My husband says they taste like a vegan Twinkie. I take that as a compliment.
Recipe information
Yield
makes 12 cupcakes
Ingredients
Vanilla Frosting
Preparation
Step 1
Preheat the oven to 350°F. Line a muffin pan with 12 liners.
Step 2
Whisk together the flour mix, xanthan gum, baking powder, baking soda, and salt. Set aside.
Step 3
Combine the rice milk and cider vinegar. Set aside.
Step 4
In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, sugar, egg replacer, and vanilla. Beat on medium speed until light and fluffy, about 2 minutes. Sift in the flour mixture in three batches, alternating with the rice milk, and beginning and ending with the flour mixture. Beat until smooth, scraping down the sides of the bowl as necessary, about 30 seconds.
Step 5
Fill the liners three-fourths full with batter. Smooth the tops with a butter knife or frosting spatula.
Step 6
Bake in the center of the oven for about 22 minutes, rotating the pan halfway through. Bake until golden and a skewer inserted into the center of a cupcake comes out clean. Transfer the cupcakes to a cooling rack and let cool completely before frosting and decorating as you wish.
Vanilla Frosting
Step 7
In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening and salt on medium speed for about 1 minute.
Step 8
Add the confectioners’ sugar, rice milk, and vanilla. Beat until smooth and fluffy, about 5 minutes. You can either pipe the frosting or spread it with a butter knife or frosting spatula, creating pretty swirls.
Tip
Step 9
If you’re into making cupcakes, invest in a mechanical pastry bag. Williams-Sonoma makes a great one, and it will make piping frosting an easy dream. No more fussing with messy pastry bags—just fill and press. I truly love mine, and I don’t use the word love lightly.
