These vanilla cupcakes are super soft, moist, fluffy and taste amazing. They have no milk, eggs or butter, In a large mixing bowl, sift in one and a half cups of all-purpose flour then add granulated white sugar into the flour together with baking powder and a pinch of salt. Give the ingredients a good mix to ensure all the ingredients are well mixed through then set aside.
For the wet ingredients, you will need a third cup of oil in a mixing jar and a cup of warm water (about 90-110F). Pour the warm water into the oil together with a tablespoon of vanilla then stir the wet ingredients to mix. Pour the oil mixture little by little into the bowl with the flour mixture while stirring the mixture with a whisk. Mix until the batter is smooth with no lumps.
Line the pan with cupcake lines then using a spoon or ice cream scoop, pour the batter half full then bake in a 350F(180C) oven for 18 to 20 minutes or until a toothpick inserted at the center of the cake comes out clean. Once baked, remove from the oven and let the cupcakes cool in the pan for 10minutes then transfer to a wire rack to cool completely.
- 1 ½ cup (210 g) All-Purpose Flour
- 3/4 cup (150 g) Granulated Sugar it should have been 150g instead of 75g of sugar.
- 1 tbsp (12 g) Baking Powder
- 1/8 tsp (pinch) Salt
- 1/3 cup (75 ml) Vegetable Oil
- 1 cup (250 ml) warm water 90-110oF (32-43oC)
- 1 tbsp (15 ml) Vanilla Extract