Small Batch White Cupcakes
Velvety white cake & rich fudge icing! Kadayif nests are optional but so crispy, crunchy & a prefect addition for Easter!
Ingredients
For the Cupcakes
- 1½ cups Cake Flour 180g
- ¾ cup Granulated Sugar 150g
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- ¾ cup Plant Milk 177ml
- ⅓ cup Vegetable Oil 80ml
- ½ Tbs White Vinegar 7ml
- 1 teaspoon Clear Vanilla Extract 5ml
For the Icing
For the Kadayif Nests
- 1 cup Kadayif
- 4 Tbs Vegan Butter 56g
Instructions
- Preheat the oven to 350℉ & line your cupcake pan with paper liners
- In a large mixing bowl combine the flour, sugar, baking soda & salt & whisk to distribute evenly
- In a large measuring cup combine the plant milk, extract, vinegar & oil
- Pour the wet ingredients into the dry ingredients & whisk to a smooth batter
- Portion the batter evenly into 9 cupcakes & bake for approximately 18-22 minutes or when springy to the touch when you gently press the centers
- Cool while you prepare the fudge icing according to the recipe on that page
- For the Kadayif Nests, combine the shredded phyllo (Kadayif) with the melted vegan butter in a medium mixing bowl then scoop the mixture into the lightly grease sprayed cavities of a mini muffin tin making a small indent in the center
- bake at 350℉ for approximately 8-10 minutes or when they are golden brown
- Refrigerate or freeze to cold so they will pop out of the mold easier
Notes
Be sure to read all the notes for success section above the recipe
Storage White cupcakes iced with fudge can be kept at room temperature in a very cool environment for up to 3 days, for more stability & to avoid the fudge icing from drooping it is best to refrigerate for up to 1 week. Un-iced cupcakes can be frozen for up to 1 month
Tried this recipe?Let us know how it was!