DRY VANILLA BEAN SODA RECIPES

Steps:

• For the cupcakes: Preheat oven to 350°F (180°C). Position rack in center of oven. Line cupcake pan with paper liners; set aside.
• In a medium mixing bowl combine oil and sugar.
• Add eggs and beat with an electric mixer at medium speed for one minute. Add flour, salt, baking powder, dairy-free milk, and vanilla extract (or paste); beat at medium speed for one minute.
• Spoon batter evenly into cupcake liners. Bake for 18-20 minutes or until the centers springs back when touched and cupcakes are very lightly browned.
• Let cool in the pan on rack for five minutes. Remove cupcakes from pan onto rack and cool completely before frosting.
• For the frosting: In a medium mixing bowl, beat together dairy-free butter and vanilla paste until smooth and creamy.
• Gradually add powdered sugar, one cup at a time, beating well. Alternate one cup of powdered sugar and 1 tablespoon of dairy-free milk until all ingredients are blended.
• Beat in additional dairy-free milk if needed to obtain desired constancy.
• Frost and enjoy!

Steps:

• Preheat the oven to 350 degrees, grease and flour three 8×2 inch round pans.
• In a medium bowl, whisk the flour, baking powder, baking soda and salt for 30 seconds. Set aside
• In another bowl, add the buttermilk, oil and vanilla.  Set aside..
• In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy. Add the eggs one at a time mixing until the yellow of the yolk disappears.
• Alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid).
• Do not mix above medium speed or over mix the cake batter.
• Bake at 350 degrees for 25-30 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. Let cool 10 minutes and turn out.