Makes 1 dozen cupcakes
Delicate vanilla cake dotted with real vanilla bean. Glossy chocolate ganache messing up your fingers. It’s the simple things in life! This is basically the Vegan Cupcakes Take Over The World cupcakes, only made a teeny bit more awesome.
For the cupcakes:
1 cup unsweetened almond milk
1 teaspoon apple cider vinegar
1 1/4 cups all-purpose flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup canola oil
3/4 cup sugar
1 1/2 teaspoons pure vanilla extract
1 vanilla bean, split lengthwise and scraped
For the ganache:
1/3 cup almond milk
1/3 cup semisweet chocolate chips
2 tablespoons pure maple syrup
Bake the cupcakes:
Preheat oven to 350 F. Line muffin pan with cupcake liners. Spray lightly with cooking spray.
Whisk the almond milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled.
Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl and mix.
Beat together the almond milk mixture, oil, sugar, vanilla extract and vanilla bean in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.
Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes. Transfer to a cooling rack to cool.
In the meantime, prepare the ganache.
In a small sauce pan, bring the milk to a boil and then lower the heat to a simmer and add the chocolate and syrup. Mix with a rubber spatula for about 30 seconds. Turn heat off, continue stirring until the chocolate is fully melted and the icing is smooth.
Let ganache cool for about 10 minutes. Dip the top of the cupcake in the ganache and then set them on a cooling rack. Spoon the remainder of the ganache over cupcakes. Let set in a cool room for an hour or so, or place in the fridge to set. Serve to happy people!
Thank you so much for that lovely recipe as it is a favorite in our household.
Does anyone have any suggestions/techniques for splitting and scraping a vanilla bean?
I just split it all the way down the middle with a sharp paring knife and then scrape it out with a butter knife. Hope this helps!
Isa does it…again! Oh, my crazy goodness. I have never had a vegan vanilla cupcake so moist and not gummy or oily in the least. These are going to be a hit at our birthday parties this weekend! Our friends with dairy allergies aren’t going to believe it. 🙂
Could this batter be frozen before baking? We actually used this recipe for our wedding cake we loved it so much!
Garry V. Mallett
I recently just tried a vanilla bean cupcake from a box, and while they still tasted great, I noticed that these and golden cupcakes always fall; however, my chocolate cupcakes retain a nice dome shape. I don’t trust myself to do from scratch because I do alter all recipes to a degree adding sour cream to all mixes, almond extract, and sometimes liqueur…in this case I did add chambourd to the mix as well as the dark chocolate ganache to bring out that flavor. As I said, the taste came out great and I was able to mask the sunken cupcakes by piping hydrangea pattern with Italian Meringue buttercream, but I am wondering if altering the box recipe with the sourcream and liqueur is causing the collapse. I never open the oven door during the baking process always waiting for the full bake time of 19-20 min…any other suggestions? I’d really like to get that dome shape if I can…
Has anyone tried these with less sugar or a sugar substitute? Its my babies first birthday and I need something very low/ no sugar. Help!
Can this be used to make a cake instead of cupcakes? What would I need to adjust to do so? Any substitute for vanilla bean in case I can’t find it?
I’m wondering about this too.
Will these suck if I skip the actual vanilla bean (because I don’t have any in the house)?
My daughter was diagnosed with food allergies (peanut, milk, and eggs) in 2013 and I have to tell you that I’ve used this recipe ever since. It’s my go-to cupcake/cake recipe and it’s never failed. I give your recipe to every food allergy mom who asks me for the recipe. So, here’s a huge thank you from me! 🙂