Vanilla Cupcakes
A simple and moist vanilla cake made with vegetable oil.
A simple and moist vanilla cake made with vegetable oil.
Ingredients
- 3cupsflour
- 1cupvegetable oil
- 3pieceeggs
- 1cupsugar
- 1/2tbspbaking powder
- 1/3cuplukewarm water or milk
- 1tspvanilla flavor
How to make Vanilla Cupcakes
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.
Tips & Tricks
Ensure all ingredients are at room temperature for better mixing.
You can use either water or milk, but milk will give a richer flavor.
FAQS
Can I use butter instead of vegetable oil in this vanilla cupcake recipe?
Yes, you can substitute butter for vegetable oil, but it may change the texture slightly. Make sure to melt the butter before mixing it with the other ingredients.
What can I use as a substitute for eggs in this recipe?
You can use applesauce, mashed bananas, or a commercial egg replacer. Generally, 1/4 cup of applesauce or mashed banana can replace one egg.
How can I tell when the cupcakes are done baking?
Insert a skewer or toothpick into the center of a cupcake. If it comes out clean or with a few crumbs, the cupcakes are done. If it comes out wet with batter, they need more time.
Can I add frosting or toppings to these vanilla cupcakes?
Absolutely! Once the cupcakes have cooled, you can frost them with your favorite icing, or add sprinkles, fruit, or chocolate chips for extra flavor.
How should I store leftover cupcakes?
Store leftover cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze them for longer storage.
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AKWA NERINE KECHA
(@greenfoodresto)
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. 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...
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