VANILLA ALCOHOL FREE RECIPES

Name: Eggless Vanilla Cake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12
Cuisine: American
Ingredients: 4 cups (560 g) all- purpose flour ((see notes for self rising flour)); 6 teaspoons (24 g) baking powder; 1 teaspoon salt; 2 cups (480 ml) whole milk ((you can substitute with any plant milk you like)); 2 tablespoons (30 ml) apple cider vinegar; 2 cups (400 g) granulated sugar; 1 cup (230 g) unsalted butter, (softened ); 2 teaspoons (10 ml) pure vanilla extract

THE BEST EGGLESS VANILLA CAKE - MOMMY'S HOME COOKING ...

The BEST Eggless Vanilla Cake - Mommy's Home Cooking ... image

This Eggless Vanilla Cake Recipe is the bomb!! Its sweet buttery flavor and light and moist texture make it perfect to celebrate any occasion!

Provided by Oriana Romero

Categories Dessert

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 12

Number Of Ingredients 8

Ingredients

4 cups (560 g) all- purpose flour ((see notes for self rising flour))
6 teaspoons (24 g) baking powder
1 teaspoon salt
2 cups (480 ml) whole milk ((you can substitute with any plant milk you like))
2 tablespoons (30 ml) apple cider vinegar
2 cups (400 g) granulated sugar
1 cup (230 g) unsalted butter, (softened )
2 teaspoons (10 ml) pure vanilla extract

Steps:

BEFORE YOU GET STARTED:
MAKE THE EGGLESS VANILLA CAKE:
DECORATE:

Nutrition Facts : Calories 605 kcal, CarbohydrateContent 99 g, ProteinContent 11 g, FatContent 19 g, SaturatedFatContent 11 g, CholesterolContent 46 mg, SodiumContent 21 mg, FiberContent 2 g, SugarContent 42 g, ServingSize 1 serving

VANILLA CUPCAKES RECIPE - BBC GOOD FOOD

Vanilla cupcakes recipe - BBC Good Food image

Decorate these easy vanilla cupcakes with buttercream and the topping of your choice. They're super-simple to make and taste divine – great as a teatime treat

Provided by Member recipe by alyma

Categories Afternoon tea, Dessert, Treat

Prep Time 40 minutes

Cook Time 20 minutes

Yield 12

Number Of Ingredients 9

Ingredients

120g butter, softened
120g caster sugar
2 egg
1 tsp vanilla extract
120g self-raising flour
140g butter, softened
275g icing sugar
1-2 tbsp milk
A few drops of food colouring (optional)

Steps:

Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases.
Cream the butter and sugar together in a bowl until pale. Beat the eggs in a separate bowl and mix into the butter mixture along with the vanilla extract.
Fold in the flour, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are three quarters full.
Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 5-10 minutes. Then place on a wire rack.
For the buttercream icing, beat the butter until soft. Add half the icing sugar and beat until smooth.
Add the remaining icing sugar with 1 tbsp milk, adding more milk if necessary, until the mixture is smooth and creamy. Add food colouring (optional) and mix well.
Spoon the buttercream into a piping bag and add a nozzle of your choice. Pipe in a swirl motion and then enjoy!

Nutrition Facts : Calories 287 calories, FatContent 16 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 34 grams carbohydrates, SugarContent 27 grams sugar, FiberContent 0.4 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.44 milligram of sodium

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