Light & Fluffy Vanilla Cupcakes
No party is complete without these light & fluffy vanilla cupcakes, made with aquafaba.
I am incredibly picky when it comes to vanilla cupcakes. They can’t be too yellow, or too dry or too dense (cuz that would make it a muffin, right?). Vanilla cupcakes are the most basic cupcake to get right, and yet so many people get it so wrong! It’s like the basis for every other cake, is it not? Switch out a few ingredients here and there, and you can have any variation of flavor you like, including chocolate.
It’s the first recipe I worked on after Xander’s allergy diagnosis, 9 years ago. In fact, he was 10 months old at the time and all I could think about what type of cake could he have for his upcoming birthday. I had 2 months to figure it out. Thankfully, he mostly used the cake the mash his hands in to, so whether it was good or not, really didn’t matter. However, last weekend my baby Xander just turned 10 and this time, I needed a vanilla cake that would make his party extra special. That’s when I came up with these Light & Fluffy Vanilla Cupcakes.
Trying something new
I could have used my other tried and true Skinny Vanilla Cupcake recipe, but I was itching to create another type of cupcake, one using Aquafaba. Of course, I figured the best time to try out a new recipe was the day of the party. I mean, why give myself any margin for error, right? Thankfully, the Lord was looking out for me because these sweet delights turned out so much better than I could have ever imaged. It had to be the beans!
Aquafaba = Amazing
Yes, I said beans, however, there aren’t actually beans in these cupcakes, just their liquid. That’s actually what aquafaba is, the liquid brine from a can of chickpeas. You know, the stuff you usually drain and dispose of. Crazy right?
Rest assured, these adorable party delights will not tasty “beany” at all! I have 15 kids who can attest to that and a 13-year-old daughter who told me that these cupcakes take like “real cupcakes”. Cuz we all know that vegan, allergy-friendly cupcakes aren’t real :).
Originally, Xander wanted a chocolate and vanilla marbled cupcake but then we remembered that his friend has an allergy to cocoa. Instead of completely ditching the idea, we decided to simply add a little color to half of the batch of batter and swirl that in. We didn’t mean for these to look like “Ogre” cakes, but his friend was also sensitive to red food coloring, so we decided on a green marbled cupcake. It worked and it was fun and everyone was able to eat them! That makes me happy, because everyone should be able to eat cake & cupcakes!
Let’s get baking
- 1⅓ cup unbleached all-purpose flour
- 1¼ tsp. baking powder
- ½ tsp. salt
- ½ cup dairy-free butter, softened
- 1 cup granulated cane sugar
- 2 Aquafaba *eggs (6 TB liquid from can of chickpeas, unsalted)
- ½ cup coconut milk
- Preheat oven to 350° . Line a 12 count muffin tin with cupcake liners. Set aside.
- For the Dry Mix: Combine flour, baking powder, and salt in a large bowl and whisk to combine.
- For the Egg Replacer: Place chickpea liquid and sugar in the bowl of a stand mixer fitted with a whisk attachment. Whisk on high-speed until stiff peaks form, about 6 minutes. Use a spatula and scrape out mixture into a small bowl. Set aside.
- For the Cupcakes: Using the bowl of a stand mixer (no need to clean it), beat butter and sugar until light and fluffy. Slowly, add the vanilla and milk until combined then add in the dry mix and combine until incorporated (do not overmix). Fold in whipped chickpea liquid, being careful not to let it deflate too much.
- Scoop the batter into cupcake liners, filling them approximately ¾ full.
- Bake 18-22 minutes, or until a wooden toothpick inserted into the center of cupcake comes out clean.
- Remove from oven and allow to cool 5 minutes, before transferring to a cooling rack.
- Cool completely before icing with your favorite frosting.
Here are the basics: Take the liquid from inside a can of chickpeas and place it in a stand mixer. Now beat it and watch as it transforms into a creamy, fine, stable foam with the texture, density, and many of the cooking properties of an egg white–based meringue.
Let’s continue to connect & encourage others with food allergies & restrictions. Follow Allergylicious on Facebook and invite your friends! Find me on Instagram and Tag #allergylicious with your awesome remakes! You can also find on Pinterest sharing the newest, delicious, allergy-friendly foods. So many wonderful ways to share with others and build a community of support.3