Valentine’s Day is synonymous with sweet treats and loving gestures. For those looking to impress their vegan sweetheart or simply aiming to bring more plant-based options to the table, Corina Franks, the passionate pastry chef behind “Isn’t She Lovely: The Vegan Bakery,” shares her mouthwatering Vegan Vanilla Cupcake recipe. Drawing inspiration from a personal journey that began with an egg allergy, Corina has mastered the art of vegan baking, turning her challenges into triumphs—one delicious cupcake at a time.
Corina’s venture into the world of vegan baking wasn’t just about creating eggless desserts; it was about crafting moments of joy, connection, and love, much like the atmosphere her father nurtured in his restaurant. With a spirit fueled by her dad’s entrepreneurial drive and a heart full of passion for people and baking, Corina embarked on a journey that led her to redefine vegan desserts. Her creations are not just about substituting non-vegan ingredients but are a celebration of flavors, depth, love, and the science of baking.
In 2023, Corina transformed her passion into a flourishing business, capturing hearts and taste buds alike. Her dedication and talent were spotlighted when she clinched victory at K 104.7’s Cupcake Wars and showcased her cupcakes at the Mother’s Day Cupcake Festival at the Legendary Renegades Baseball field, an experience she cherishes deeply. Corina’s dream is to offer a taste of another world through her desserts, inviting everyone to experience the layers of flavors she meticulously crafts into each bite.
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Here’s how to create Corina’s delectable Vegan Vanilla Cupcakes, a perfect treat to sweeten your Valentine’s Day:
Ingredients:
177.5 ML of oat milk (any nondairy milk will do)
½ teaspoon apple cider vinegar
172 grams cake flour
150 grams organic cane sugar (avoid overfilling your cup to prevent overly sweet cupcakes)
½ tablespoon baking powder
3/8 teaspoon salt
56.5 grams melted vegan butter (unsalted)
½ tablespoon pure vanilla extract (opt for high-quality vanilla for the best flavor)
Instructions:
- Prep the “Buttermilk”: Combine the oat milk and apple cider vinegar in a bowl to create a vegan buttermilk. Allow it to curdle, setting the foundation for your cupcakes’ moist texture.
- Melt the Butter: Gently melt the vegan butter, ensuring it’s cooled slightly before adding it to your mix.
- Combine Dry Ingredients: In a separate bowl, whisk together the cake flour, organic cane sugar, baking powder, and salt, ensuring an even distribution of each element.
- Mix Wet and Dry Ingredients: Gradually add the buttermilk mixture, melted butter, and vanilla extract to the dry ingredients. Stir until just combined, being careful not to overmix to avoid a dense cupcake texture.
- Bake the Cupcakes: Scoop the batter into a 12-cup cupcake pan lined with cupcake liners. Bake in a preheated oven at 350 degrees Fahrenheit for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs attached.
- Cool: Immediately remove the cupcakes from the pan after baking and transfer them to a cooling rack. This prevents the cupcakes from cooking further in the hot pan, ensuring they remain light and fluffy.
Corina’s Vegan Vanilla Cupcakes are a testament to her belief that vegan desserts can be just as indulgent, flavorful, and heartwarming as their non-vegan counterparts. Whether you’re a seasoned vegan baker or trying your hand at plant-based desserts for the first time this Valentine’s Day, these cupcakes promise to deliver love, warmth, and a little piece of Corina’s world to your celebration.
Follow Corina’s journey and catch her at local farmers’ markets in Hudson Valley, NY, or NYC by checking her schedule on Instagram. Let this Valentine’s Day be a gateway to exploring the rich and compassionate world of vegan baking, one delicious cupcake at a time.