For a while now, yellow cake has been something of an Achilles Heel in my cupcake repertoire. My first attempt was culled from Colleen Patrick-Goudreau’s The Joy of Vegan Baking. While the taste was fine, the texture was too sticky and dense. When feeding non-vegans I never like to serve something imperfect. I want them to walk away exclaiming about how delicious everything was! So, the first batch was a wash, but I didn’t exactly have time for a lot of yellow cake experimentation.
Recently my mom and I have been watching the Food Network show “Cupcake Wars.” We had heard about the show after Chloe Coscarelli won her competition with a vegan cupcake. This was not a vegan cupcake competition, just a cupcake competition, and her light, fluffy, vegan cupcakes won! We looked her up and found this delightfully simple coconut cupcake recipe. Already having all the ingredients, we whipped up a quick batch, and waited.
They turned out absolutely perfectly. Light, soft, tender on the inside with a crisp, sugary edge. They are everything I look for in these individually-sized treats. Topped with rich chocolate frosting, they were the perfect end to a teenage vegan’s birthday party.
Yellow Birthday Cupcakes
adapted from Chef Chloe
1 3/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup canola oil
1 cup unsweetened non dairy milk
2 tablespoons vanilla
1 tablespoon apple cider vinegar
Heat the oven to 350ºF. Prepare two 6-cup cupcake pans with paper liners. In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar. Whisk until thoroughly mixed. In a small bowl, combine the oil, milk, vanilla, and vinegar. Add the wet ingredients to the dry ingredients, and mix completely. Fill each cupcake cup 2/3 full. Place the pans in the oven, and bake for 15 minutes, or until a toothpick inserted comes out clean. Transfer to a cooling rack, and allow to cool completely before frosting.
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