These delicious dairy-free vanilla cupcakes are pretty basic, but by using all organic and wholesome ingredients, they are not only some of the healthiest cupcakes you can have but sooooo incredibly delicious! The quality of your ingredients make all the difference. By far, some of the best I’ve ever had, and I’m not just saying that because I made them! 😉
When I took these out of the oven, they were so moist and delicious, I ate a couple just like that, with nothing on them. Then, when you add the awesome icing made with fresh raspberries, it’s out of this world. These would be amazing for a kids’ party, they taste delicious, but no one needs to know that there is a whole lot less sugar than commercial ones and that they are filled with wholegrain flours instead of white flour. And they’ll especially like them if they like pink icing! They get the colour they like without the toxic food colouring! It’s a win-win for everyone. But it doesn’t matter if you’re 7 or 77, this cupcake is right for you!
Basic Dairy-Free Vanilla Cupcake (makes 12 cupcakes)
10 min preparation
25 min baking time
- 1 ¾ cup organic flours (3/4 cup rye, 1/4 cup spelt, 1/2 cup whole wheat, 1/4 cup unbleached white)
- 1 tsp. aluminum-free baking powder
- 1/4 tsp. unrefined grey sea salt
- 3/4 cup organic oils (1/2 cup high quality organic extra-virgin cooking olive oil, 1/4 cup safflower oil) I use Maison Orphée
- 1/4 cup organic unbleached white sugar
- 1/4 cup organic whole sugar (I use Sucanat)
- 2 tsp. organic pure vanilla (you won’t get the same flavour if you use a synthetic vanilla extract) I use Simply Organic
- 3 large local organic free-range eggs
- 1/2 cup organic rice milk (I used a rice and hazelnut milk)
Turn oven on to 350F. Using a muffin pan, add unbleached muffin liners to each.
In a large bowl, mix the flours, baking powder and salt with a whisk.
In another bowl, mix the sugars, oils, eggs and vanilla until fully blended, then add the rice milk and mix well.
Add the liquids to the dry ingredient bowl and mix until fully combined, but don’t overmix.
Evenly distribute the batter into the muffin (lined) pan.
Bake at 350F for 20-25 minutes, or until golden on top. Remove from oven and let cool for a few minutes, then transfer to a cooling rack until fully cool.
These can go in the freezer (double bagged) up to a couple of weeks (without icing), which makes it easy to plan ahead for a party!
(pictures courtesy of Aya Photography and Design)