I love love love cupcakes!
A friend of mine runs a cupcake company and she would spoil me rotten with extra cupcakes she had made. It’s been difficult after making the switch to eating organic, not being able to indulge in her cupcakes, so I pulled up my handy dandy recipe collection and found a recipe that I could make the necessary changes to make vanilla cupcakes as close to being organic as I possibly could.
Be sure to check out my recommendations below, for instructions to the Whipped Coconut Milk topping I used.
Yields: 16 cupcakes
1¼ cups All-purpose Flour (I used PC Organics from Loblaws)
1¼ tsp Baking Powder
½ tsp Baking Soda
½ tsp Sea Salt
¾ cup Cane Sugar
1½ tsp Vanilla Extract
¼ cup Extra Virgin Olive Oil
¼ cup Coconut Oil
½ cup Almond Milk (I used Silk True Almond in Vanilla)
½ tsp Fresh Lemon Juice
* Add acid to almond milk and set aside 5 minutes before using
- Preheat oven to 350°F
- In a bowl, add the following dry ingredients: all-purpose flour, baking powder, baking soda and sea salt. Whisk together and set aside.
- In another bowl, beat eggs, cane sugar, vanilla and oils (both Extra Virgin Olive Oil and Coconut Oil) with a mixer.
- Reduce the mixer speed to low and slowly add flour mixture to the egg mixture.
- Add almond milk with lemon juice, and mix cupcake mixture until everything is combined. (the batter will be thin)
- Pour 2 tbs each of batter into cupcake pan prepared with paper liners.
- Bake cupcakes for 15 minutes, or use tooth pick to test if cupcakes are baked thoroughly.
- Cool in cupcake pan for 2 minutes, then move cupcakes to a wire rack to cool completely.
- If you’re a coconut lover, I recommend using my Dairy-Free Whipped Cream recipe, which uses Coconut Milk as a dairy alternative.
Photo credit: Food Network