Vanilla cupcakes from BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Treats from New York's Most Talked About Bakery by Erin McKenna

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Hannaha100 on October 19, 2020

    This is a lesson in not messing with the recipe. I repeated again exactly as written - with coconut oil and apple puree and I think these are our favourite vanilla cupcakes so far. I wasn't sure if I was supposed to melt the coconut oil but I did because this was easier to measure. The taste of the coconut oil (combined with lemon and vanilla) helps to disguise the savoury chickpea flour flavour. As a test I did half in paper cases and half in silicone and interestingly the silicone ones rose more but the ones in the paper cases had a flat surface which is good for piping. The paper ones were less moist on the outside than the silicone. Baked at 160C for exactly 22 minutes. Two days later these had dried out slightly but still tasted ok

  • Hannaha100 on October 19, 2020

    These weren't as successful as I had hoped but it was mostly my fault. The first time I accidentally left the hot water out of the recipe which is why they didn't rise as much as expected and looked a little burned/overbaked on top. Actually they didn't taste too bad and the lemon zest was very pleasant. DH pointed out they also lacked the moist exterior that I have been having trouble with recently. I made a second batch but had run out of agave and had to part substitute golden syrup. The second batch rose very nicely in the oven but for some reason the lemon taste didn't come through this time and they tasted more strongly of chickpea flour which was less enjoyable. Texture was good for both batches. Note, I used rapeseed oil instead of coconut for both batches. Also used apple and pear puree. Makes 5 full scoop or 6 adjusted. Bunner's Bake Shop do a version of vanilla cupcakes uses cinnamon instead of lemon (and canola oil instead of coconut oil).

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