Description
Moist halal-friendly vanilla cupcakes with a tender crumb and creamy sponge using palm shortening and non-alcoholic vanilla. Perfect for celebrations or tea time.
Ingredients
2 cups cake flour
1 cup all-purpose flour
1 1/2 cups granulated sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 cup palm shortening (halal-compliant)
4 large eggs (room temperature)
1 cup non-dairy buttermilk (almond/soy milk + 1 tsp lemon juice)
Instructions
Preheat oven to 350°F (177°C). Line 24-cup muffin tin with halal-certified paper liners.
Sift cake flour, all-purpose flour, baking powder, and salt into large bowl.
Whisk palm shortening with sugar in mixer until pale and fluffy (5 minutes).
Add eggs one at a time, ensuring emulsification before each addition.
Alternate adding flour mixture and non-dairy buttermilk to egg-base, beginning and ending with dry ingredients.
Scrape bowl sides after each addition for uniform batter.
Stop mixing when ingredients are incorporated to avoid overmixing.
Spoon batter into cups until 2/3 full.
Bake at 350°F for 18-22 minutes until golden and springy.
Rotate tins halfway through baking for even doneness.
Notes
Use halal-certified paper liners and ingredients
Non-dairy buttermilk can be made with 1 cup almond/soy milk
Rotate tins for even baking
Yield: 24 cupcakes
- Prep Time: 20
- Cook Time: 20
- Category: Desserts
- Method: Baking
- Cuisine: American