Ok, so you’re just going to have to trust me when I say these cupcakes are stunningly beautiful and impossibly delicious, because I don’t have any pictures. I don’t believe I’ve led you wrong thus far. I don’t have any pictures because I didn’t take any. I didn’t take any pictures because I didn’t want to. I didn’t want to because it’s nighttime and the lighting is bad and I kind of screwed up my piping.
The cupcakes themselves are a basic vanilla, and the addition of aquafaba makes them moist and fluffy. I just couldn’t find a vegan vanilla cupcake recipe with which I was satisfied (I definitely didn’t want to use cornstarch), so I had to create my own and it was a great success! The frosting is a classic American buttercream, but a mere teaspoon of rose water elevates the experience, creating a delicate floral fragrance and a unique taste.
To paint a picture for you I will say these cupcakes are daintily pretty and look even more so with a pink-tinged rosette of fluffy buttercream piped on top. They are perfect for a baby shower or a birthday party or a Valentine’s Day treat. Sprinkle a dusting of gold and silver sugar crystals atop the icing and you have yourself a delightful, delectable, painfully girly dessert.
- 1 1/4 cup all-purpose unbleached flour
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup aquafaba (water from a can of chickpeas)
- 3/4 cup granulated sugar
- 1 1/4 tsp pure vanilla extract
- 1/4 tsp almond extract or more vanilla
- 1/2 cup canola oil
- 1/2 cup non-dairy milk
- 1/2 tsp apple cider vinegar
- 1/3 cup vegetable shortening
- 1/3 cup vegan margarine
- 3 cups icing sugar
- 1 tsp vanilla extract
- 1 1/2 tsp rose water (can be found in the middle eastern section of the grocery)
- 3 tbsp non-dairy milk
- 3 drops red food colouring
- Whisk together the non-dairy milk and apple cider vinegar in a measuring cup. Set aside to curdle.
- Line a cupcake tin with 12 liners (can also make 24 mini cupcakes plus 3 regular cupcakes). Preheat oven to 350 F
- Sift together flour, baking powder, baking soda, and salt in a small bowl. Set aside.
- Use a hand/stand mixer with a whisk attachment to, in a large bowl, whisk the aquafaba on high speed until frothy, about one minute.
- Add the sugar while the mixer is still on, and continue to whisk until thick and frothy, about one more minute.
- Add the extracts and the oil, still whisking on high speed for about 3 minutes.
- Switch to the beater attachment and add the flour mixture and the non-dairy milk mixture in small increments. Beat on medium speed until well combined, being careful not to overmix.
- Fill cupcake liners about 2/3 of the way (these sucker rise a hell of a lot, so if you overfill, be prepared for your cupcakes to have wonky domed tops that are a bitch to frost) and bake for 19-22 minutes (9-11 minutes for mini cupcakes). Cupcakes are ready when a toothpick inserted in the centre comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- While the cupcakes are cooling, make the frosting. Cream together the shortening and margarine on medium speed.
- Add the icing sugar in small increments, being careful not to choke on the sugar dust cloud that will inevitably form. Mix until the consistency is dry and crumbly.
- Add the vanilla extract, rose water, and non-dairy milk, and mix until well combined before adding the food colouring.
- Beat on medium speed, for about 3 minutes, until icing is light and fluffy. If it seems too thick, add more milk, and if it seems too thin, add a bit more icing sugar.
- Transfer to a piping bag and frost to your heart’s content. Ensure cupcakes are stored in the fridge until right beforehand they are served or the frosting will get too soft.