(S) Vanilla Bean Cupcakes

(S) Vanilla Bean Cupcakes

By: Rachel's Tea



Bake Time
  • For the cupcakes:
  • Vanilla almond milk 1 cup
  • Apple cider vinegar 1 teaspoon
  • All-purpose flour 1 1/4 cups
  • Cornstarch 2 tablespoons
  • Baking powder 3/4 teaspoon
  • Baking soda 1/2 teaspoon
  • Salt 1/2 teaspoon
  • Canola oil 1/3 cup
  • Sugar 3/4 cup
  • Pure vanilla extract 1 1/2 teaspoons
  • Vanilla bean, split lengthwise and scraped 1
  • For the ganache:
  • Almond milk 1/3 cup
  • Semisweet chocolate chips 1/3 cup
  • Pure maple syrup 2 tablespoons

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Note: - 

For A Delicious Deserts


  1. Bake the cupcakes:
  2. Preheat oven to 350°F. Line muffin pan with cupcake liners. Spray lightly with cooking spray.
  3. Whisk the almond milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled. Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl and mix.
  4. Beat together the almond milk mixture, oil, sugar, vanilla extract and vanilla bean in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain. Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes.
  5. Transfer to a cooling rack to cool.
  6. In the meantime, prepare the ganache: In a small sauce pan, bring the milk to a boil and then lower the heat to a simmer and add the chocolate and syrup.
  7. Mix with a rubber spatula for about 30 seconds. Turn heat off, continue stirring until the chocolate is fully melted and the icing is smooth.
  8. To assemble:
  9. Let ganache cool for about 10 minutes. Dip the top of the cupcake in the ganache and then set them on a cooling rack.
  10. Spoon the remainder of the ganache over cupcakes.
  11. Let set in a cool room for an hour or so, or place in the fridge to set. Serve to happy people!

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