Vegan Baking Series - Vanilla Cupcakes (SECRET RECIPE REVEALED!)

I am giving away my Level V Bakery secrets and showing you how to bake our vegan vanilla cupcakes! I will show you how to bake and frost the cupcakes from start to finish and using the exact recipe we use at the bakery, so you can do it too wherever in the world you are. You can easily make these cupcakes with simple ingredients you probably have at home.

Recipe:
Makes 12
Vanilla Cupcake:
218g All Purpose Flour
125g Organic Cane Sugar
1/2 teaspoon Baking Powder
1 teaspoon Baking Soda
1g Salt

120g Water
120g Oat Milk
(see notes at the bottom regarding plant milks!)
90g Oil
27g Apple Cider Vinegar
2g Vanilla Extract

Buttercream:
100g Vegan Butter
200g Vegetable Shortening
100-250g Icing Sugar (you can adjust this but adding less will be less stable)

1. Add all dry ingredients into mixing bowl and mix.
2. Add all wet ingredients into separate mixing bowl and mix slightly.
3. Add wet ingredients into dry ingredients and mix. Do not overmix or undermix!
4. Line 12 cupcake tins, and scoop batter into them until 2/3 to 3/4 full.
5. Bake at 350F for 20 minutes. Once done, take out of cupcake tray and let it cool. (You can always check if they are done by inserting a toothpick in the centre and it should come out clean.)

6. Meanwhile make buttercream.
7. Add vegan butter and vegetable shortening into bowl and whip it until creamy and no clumps.
8. Sift icing sugar and add into butter mixture and whip until creamy and fluffy.

9. Prepare piping bag. Cut off tip of bag and insert piping tip, and clip it off.
10. Fill piping bag. Make sure you shake the bag until the icing comes to the bottom to eliminate air bubbles. Move the clip to the top of the bag.
11. Ice the cupcake from the centre to out.
12. Top if off with fresh cut strawberries, sprinkles, or leave it plain!

There you have it, easy peasy lemon squeezy! Please let me know what you think of our vegan vanilla cupcakes! Make sure you like and subscribe this video. :)

Note regarding plant milks
I used to use all almond milk before. However, after opening the store, I decided to use oat milk for everything since it is more allergen-friendly. If you have ever used almond milk, it has a more watery consistency compared to oat milk. So if using a watery plant milk like almond milk, you can use all almond milk and do not add water. But if you decide to use oat milk or any other thicker plant milk, then I would suggest to dilute with water.