A simple and moist vanilla cake made with vegetable oil.
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Sieve flour and baking powder and keep aside.
Grease your pan with cooking spray and dust with flour. Keep aside.
In another bowl, whisk your eggs very well.
Add sugar and vegetable oil. Mix for about 2 minutes.
Add your flour mixture, then add the milk and vanilla flavor.
Put your cake batter in the pan and bake for about 35-40 minutes or until a skewer is inserted and comes out clean.
Allow it to cool and decorate.
Ensure all ingredients are at room temperature for better mixing.
You can use either water or milk, but milk will give a richer flavor.
How can I make my vanilla cupcakes more moist?
To enhance the moisture in your vanilla cupcakes, consider adding an extra egg or incorporating sour cream or yogurt into the batter. You can also substitute some of the vegetable oil with applesauce for added moisture without compromising flavor.
What are some good dietary substitutions for this vanilla cupcake recipe?
If you're looking for dietary substitutions, you can use gluten-free flour instead of all-purpose flour for a gluten-free version. For a dairy-free option, replace the milk with almond milk or coconut milk, and ensure your vanilla flavor is also dairy-free.
How should I store leftover vanilla cupcakes?
To store leftover vanilla cupcakes, place them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week or freeze them for up to 3 months. Just make sure to wrap them well to prevent freezer burn.
What can I pair with vanilla cupcakes for a dessert platter?
Vanilla cupcakes pair wonderfully with a variety of desserts. Consider serving them alongside chocolate mousse, fresh fruit, or a scoop of vanilla ice cream. You can also complement them with a drizzle of chocolate or caramel sauce for an extra treat.
What is the best way to ensure my vanilla cupcakes rise properly?
To ensure your vanilla cupcakes rise properly, make sure your baking powder is fresh and properly measured. Also, avoid overmixing the batter after adding the flour, as this can lead to dense cupcakes. Finally, preheat your oven to the correct temperature before baking for optimal rising.
I was in Bamenda Mankon, Cameroon, and I am a distinguished food scientist specializing in the processing of plant and animal products. Fluent in both English and French, i effortlessly bridges cultural and linguistic. With a profound love for African culture and cuisine, i stands out not only as a food scientist but also as an exceptional chef. My culinary expertise is complemented by my role as a holistic dietitian, where i guides individuals toward healthy eating habits with a focus on African food. I am dedicated to sharing my knowledge and passion with the world. Enjoy your visit here.
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