pan(s)
Cupcake liners
(color as recommended by the individual recipe)
No cake flour? No problemo! You can approximate cake flour by adding two tablespoons of cornstarch per cup of all-purpose flour. But… why? Well, to get a real light and fluffy cake, you need light and fluffy flour with less protein, unlike with bread, where you want increased protein for chewy, glutenous goodness.
For vegan adventurers! Pair with the Butterless Buttercream recipe on page 68.
Makes 12 cupcakes
Preheat oven to 350° F and line cupcake tins with cupcake liners.
Add all dry ingredients to a large mixing bowl, or to bowl of stand mixer, and mix until combined. Add the remaining ingredients and beat on low speed until combined, scraping the sides and bottom of the bowl with a spatula.
Using a large scoop or just a spoon, divide batter evenly among lined cups, filling each about three-quarters full.
Bake 18-20 minutes, or until a wooden toothpick inserted into the center of the cupcake comes out clean. Carefully remove from the cupcake pan and allow to come to room temperature.
Cupcakes can be stored overnight at room temperature, or frozen up to two months in airtight containers to decorate at a later date.
1 ½ cups all-purpose flour
1 cup granulated sugar
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1/3 cup vegetable oil
1 teaspoon vanilla
1 teaspoon white vinegar
1 cup water
Flavoring oil (as listed by the individual recipe)
Stand or hand mixer
Cupcake pan(s)
Cupcake liners
(color as recommended by the individual recipe)
For vegan adventurers! Pair with the Butterless Buttercream recipe on page 68.
Makes 12 cupcakes
Preheat oven to 350° F and line cupcake tins with
cupcake liners.
Add all dry ingredients to a large mixing bowl, or to bowl of stand mixer, and whisk until combined.
In a separate bowl, add remaining ingredients and mix until combined.
Add wet ingredients in with dry and beat on low speed until just combined, scraping the sides and bottom of the bowl with a spatula. Be careful not to overmix as this can lead to denser cupcakes.
Using a large scoop or just a spoon, divide batter evenly among lined cups, filling each about three-quarters full.
Bake 18-20 minutes, or until a wooden toothpick inserted into the center of the cupcake comes out clean. Carefully remove from the cupcake pan and allow to come to room temperature.
Cupcakes can be stored overnight at room temperature, or frozen up to two months in airtight containers to decorate at a later date.
1 ¼ cups all-purpose flour
¾ cup granulated sugar
1 teaspoon baking soda
½ teaspoon salt
1/3 cup soy milk (or other
non-dairy milk)
1/3 cup vegetable oil
2 tablespoons vinegar
2 teaspoons vanilla
Flavoring oil (as listed by the individual recipe)
Stand or hand mixer
Cupcake pan(s)
Cupcake liners
(color as recommended by the individual recipe)
Part chocolate, part cake, part lollipop, all delicious! First made popular by Angie Dudley of Bakerella.com, these adorable bites of cake on sticks have endless potential to showcase your creativity. If you’re new to cake pops, don’t be daunted by the large number of steps. All it takes is a little practice (and someone around who’s willing to eat the duds)! Read on for the basics on how to put together the perfect pop.
Makes 40-50 cake pops
Bake cake mix according to directions on box and let cool completely. (Don’t skip this cooling step! The cake should be at room temperature before heading to the next step.)
Break up half of cake into pieces and place in food processor (Figure 1). Blend briefly, until broken up into smaller pieces, then add in the other half of the cake and blend until cake is crumbled into small pieces (Figure 2).
Add frosting to the crumbled cake one large spoonful at a time (Figure 3). After each addition, blend in food processor in 10 second bursts until cake mixture begins to ‘come together.’ You’ll know you’ve reached this stage when it reaches the consistency of Play-doh and starts to make a ball inside the processor (Figure 4). Test a handful by rolling it into a ball – if it holds its shape, you’re good to go!
This blending step can also be done by hand in a large bowl. It’s harder, messier work this way, adventurer, but I know you’re up to the task if need be.
1 box cake mix (any flavor
