Vanilla Cupcakes


  • 1 2/3 cup (flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup(200g) granulated sugar
  • 1/2 cup(115g) unsalted butter, melted and slightly cooled
  • 60ml puregg liquid egg whites
  • 1/4 cup(60g) vanilla Greek yogurt
  • 3/4 cup(180ml)  almond milk
  • 2 teaspoons pure vanilla extract


  1. Preheat oven to 300 degrees.
  2. Line a baking sheet with baking paper.
  3. In a large bowl, use electric mixer or whisk to beat the egg white until foamy (30-40 seconds with mixer).
  4. Add sugar, brown sugar, cinnamon, allspice, salt, cayenne (if using), vanilla and water; mix until well combined (15-20 seconds with mixer).
  5. Stir in pecans until all are well coated with the mixture.
  6. Pour onto baking sheet and spread out nuts into a single layer.
  7. Bake for a total of 40 minutes; removing pan after 20 minutes, flipping nuts over with a spatula and rearranging pecans into a single layer before returning to oven for last 20 minutes.
  8. Remove from oven and allow to cool completely, break apart,  and transfer to airtight container;
  9. Store at room temperature.