Classic Vanilla Cupcakes – Vegan version

👨‍🍳 Method

To assemble

1. 1
   Preheat the oven to 180°C (355°F) and line the cupcake pan with paper liners.

   ⚙ Preheating the OvenOvenMuffin tinMuffin liners (paper cups)

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Whip the soft butter with the sugar 5 minutes, to a light, airy mixture.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Cream the butter soft, at room temperature: cold butter doesn't take in air, and melted butter doesn't hold it.
3. 3
   Add the flax eggs one at a time, beating after each until absorbed.

   💡One flax egg at a time, and only when the previous one is absorbed: that way the emulsion holds and the batter doesn't split into curds.
4. 4
   Add the vanilla and mix.
5. 5
   Add the flour, baking powder and salt alternately with the unsweetened soy milk, starting and ending with the flour, and Fold gently, just until no dry flour remains.

   ⚙ FoldingSilicone spatula

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
6. 6
   Divide the batter among the cups of the cupcake pan, filling each cup to ⅔ of its height.

   Muffin tin
7. 7
   Bake 18–20 minutes, until a toothpick inserted in the center of a cake comes out clean.

   ⚙ BakingOvenMuffin tin

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8. 8
   Let the individual cakes cool completely.
9. 9
   Whip the vegan cream cheese, powdered sugar and vanilla into a smooth cream.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk
10. 10
    Decorate each individual cake with cream.

    Offset spatula