March 11, 2008 at 10:00 pm
· Filed under recipe
Vanilla French Cupcakes
2 cups (480 g) vanilla soy or other nondairy yogurt
1 cup (235 ml) canola oil
2 tablespoons (30 ml) vanilla extract
3 cups (375 g) all-purpose flour
2 cups (240 g) powdered sugar
4 teaspoons baking powder
Preheat oven to 350°F (180°C, or gas mark 4). Line 16 or 18 muffin cups with paper liners.
In a large bowl, combine soy yogurt, oil, and extract.
Sift flour and baking powder on top.
Fold dry ingredients into wet, being careful not to over mix.
Divide batter equally among prepared cupcake liners.
Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
Remove from muffin tin and let cool completely before decorating.
Yield: 16 to 18 cupcakes
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Recipe Index « have cake, will travel! said,
March 11, 2008 at 10:02 pm
[...] Vanilla French Cupcakes with Kahlua Chocolate Buttercream Frosting Sacher Torte Orange Cardamom Low Fat Cupcakes Too Much Chocolate For You, Cupcake Pumpkin Cupcakes Chocolate Orange French Cake Pumpkin Chocolate Brownie Cake Lemony French Cake Green Tea Mini Cakes Low Fat Rosewater Cupcakes Seitan, Tofu, Tempeh [...]
Courtney said,
March 11, 2008 at 11:49 pm
What a beautiful little cupcake! And I love the candle on the top–so cute! I hope your mom enjoys (enjoyed?) her cupcakes and her lovingly made frosting!
Courtney
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ashmacaroon said,
March 12, 2008 at 12:24 am
That is one gorgeous cupcake! That cake looks so perfect too, I’ll be giving it a try! Happy Birthday, Celine’s mom!
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Kelliqua said,
March 12, 2008 at 3:42 am
Ddfying.
Will try tomorrow.
Amen.
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Kelliqua said,
March 12, 2008 at 3:43 am
See?
D-Y-I-N-G.
I mean it.
Reply
Patricia Scarpin said,
March 12, 2008 at 1:19 pm
So adorable!
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Deb Schiff said,
March 12, 2008 at 2:28 pm
Lovely. So, my birthday’s on Saturday… ;D
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Celine said,
March 13, 2008 at 9:03 pm
ha! who should I send for some mouth-to-mouth action, Kelliqua?
and Deb: WOOHOO! happy early b-day to you. I hope someone closer will bake an amazing cake for you, you sure deserve it. although considering how incredibly talented you are, you’re probably even better off making something yourself!
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melisser said,
March 15, 2008 at 1:06 am
Ooh, they’re so lovely!
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textual bulldog said,
March 16, 2008 at 4:51 pm
Wowers, what creative cuppers! I need to branch out a bit, myself. These are beautiful, and happy birthday to your mama!
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ashmacaroon said,
March 21, 2008 at 4:39 pm
Celiiiine! I made these this morning as Easter-ly cupcakes and they are perfect! This is now my stand-by vanilla cake recipe, the texture is heavenly, so moist and not one crumb stuck to the liners! Thank you so much for sharing this recipe. <3
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Happy Easter! « love like a vegan said,
March 21, 2008 at 10:47 pm
[...] are Celine’s Vanilla French Cupcakes and ladies and gentlemen, I have my new favourite cupcake. The texture of these are divine! So [...]
mel said,
March 21, 2008 at 11:48 pm
Ooh….yum! How would you compare these to regular vanilla cupcakes? They seem like they would be desnser/more poundcake-like?
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Celine said,
March 22, 2008 at 11:57 am
mel: they’re really tender, and yeah I guess a bit denser. poundcake-like is a good way to describe them, I suppose.
ash: I’m so happy you like them! I can’t wait to try the original lemony french cake recipe baked like this instead, way less time in the oven and even more fun to eat. thank you for the feedback and the gorgeous pic you took of it too.
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More Cupcakes « Eating with the Rabbits said,
April 9, 2008 at 9:29 pm
[...] of basic vanilla and chocolate cupcakes from Vegan Cupcakes Take over the World and a batch of Vanilla French Cupcakes. Both were YUM, I don’t think the texture of the cakes has ever come out this well for me. [...]
Amy said,
May 19, 2008 at 9:44 pm
I am going to make these for my friend’s birthday. Do you think I could substitute lemon extract for the chocolate extract? And perhaps add a wee bit of lemon zest to the batter?
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Celine said,
May 20, 2008 at 6:28 am
of course Amy: they’re based on this anyway, so it’ll work perfectly!
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