Small Batch White Cupcakes – Gretchen’s Vegan Bakery

Small batch recipe for white cupcakes

these happen to be perfect timing for Easter
stuffed with fudge with a perfect little nest on top

Have you ever seen cuter Easter Cupcakes than these?

and they have never been easier
No Egg Replacers No Mixers 
stuff them up with anything you love the most or nothing at all!

For me it is my bakery recipe for fudge icing

a luscious combination of velvety white cake and rich chocolate fudge!

Kadayif nests make delicious handmade toppers 

including Unreal dark chocolate peanut gems for the eggs!

No affiliation with any product or company mentioned below

Notes for Success

Cake flour is a bleached flour and what will help keep this recipe white versus a slightly darker all purpose flour
Not to mention cake flour absorbs less liquids from a a recipe than all purpose flout keeping these cupcakes moist & fluffy! 

Many people do not have access to cake flour in which case you may sub in all purpose flour
Take out 2 Tbs from the total recipe weight listed below

Clear vanilla extract will ensure the batter stays white 
However using a vanilla plant milk will also boost vanilla flavor

Leftover Kadayif from my Dubai Cheesecake recipe was the perfect way to make these cute little cake toppers!
If you do not have that ingredient you can make the Easter Nests another way as I show here in this recipe/video! 

Unreal Dark Chocolate Peanut Gems are perfect for the Easter Eggs!
I rinse them under water quickly to remove much of the color making the eggs look more realistic

Small Batch White Cupcakes

Velvety white cake & rich fudge icing! Kadayif nests are optional but so crispy, crunchy & a prefect addition for Easter!

Ingredients  

1x2x3x

For the Cupcakes

• 1½ cups Cake Flour 180g
• ¾ cup Granulated Sugar 150g
• ½ teaspoon Baking Soda
• ¼ teaspoon Salt
• ¾ cup Plant Milk 177ml
• ⅓ cup Vegetable Oil 80ml
• ½ Tbs White Vinegar 7ml
• 1 teaspoon Clear Vanilla Extract 5ml

For the Kadayif Nests

• 1 cup Kadayif
• 4 Tbs Vegan Butter 56g

Instructions 

• Preheat the oven to 350℉ & line your cupcake pan with paper liners

• In a large mixing bowl combine the flour, sugar, baking soda & salt & whisk to distribute evenly

• In a large measuring cup combine the plant milk, extract, vinegar & oil

• Pour the wet ingredients into the dry ingredients & whisk to a smooth batter

• Portion the batter evenly into 9 cupcakes & bake for approximately 18-22 minutes or when springy to the touch when you gently press the centers

• Cool while you prepare the fudge icing according to the recipe on that page

• For the Kadayif Nests, combine the shredded phyllo (Kadayif) with the melted vegan butter in a medium mixing bowl then scoop the mixture into the lightly grease sprayed cavities of a mini muffin tin making a small indent in the center

• bake at 350℉ for approximately 8-10 minutes or when they are golden brown

• Refrigerate or freeze to cold so they will pop out of the mold easier

Notes

Be sure to read all the notes for success section above the recipe 
Storage White cupcakes iced with fudge can be kept at room temperature in a very cool environment for up to 3 days, for more stability & to avoid the fudge icing from drooping it is best to refrigerate for up to 1 week. Un-iced cupcakes can be frozen for up to 1 month