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Vegan cupcakes

Iced vegan cupcakes with coloured sprinkles on a cake stand

Vegan cupcakes

Name: Vegan cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Makes 12 cupcakes
Ingredients: 200ml unsweetened soya milk; 1 tsp vanilla paste; 2 tsp cider or white wine vinegar; 225g self-raising flour; ½ tsp baking powder; 200g caster sugar; 75g unsalted vegan plant butter block melted (we used Flora); 125g unsalted vegan plant butter block softened; ½ tsp vanilla paste; 200g icing sugar

Alice Shields

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Makes 12 cupcakes

Easy

Prep: 30 mins

Cook: 20 mins

plus cooling

A star rating of 5 out of 5.3 ratingsRate

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Whip up these plant-based cupcakes in no time. Letting the plant milk curdle slightly gives the sponge a light, fluffy texture, without the need for eggs

Dairy-free

Egg-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

200ml unsweetened soya milk
1 tsp vanilla paste
2 tsp cider or white wine vinegar
225g self-raising flour
½ tsp baking powder
200g caster sugar
75g unsalted vegan plant butter block

melted (we used Flora)

For the icing

125g unsalted vegan plant butter block

softened
½ tsp vanilla paste
200g icing sugar

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Nutrition: Per serving

kcal327
fat14g
saturates8g
carbs48g
sugars34g
fibre1g
protein2g
salt0.5g

Method

step 1

Heat the oven to 180C/160C fan/gas 4. Line a 12-hole cupcake or muffin tray with paper cases. In a jug, whisk the soya milk, vanilla and cider vinegar and set aside for 5 mins until the mixture looks like it is starting to curdle (this will help the cupcakes rise).
step 2

Meanwhile, in a large bowl combine the flour, baking powder, sugar and a pinch of salt.
step 3

Create a well in the centre of the flour mixture and pour in the curdled milk, followed by the melted plant butter. Whisk together to make a fairly smooth batter.
step 4

Divide the batter between the cases and bake for 20 mins until pale golden and a skewer inserted into the middle of a cupcake comes out clean. Leave to cool in the tin for 5 mins before transferring to a cooling rack to cool completely.
step 5

For the icing, beat the plant butter and vanilla paste using an electric whisk until light and fluffy. Add the icing sugar, a third at a time, beating until combined. Spoon the icing on top of the cupcakes and smooth with a butter knife or mini palette knife. Will keep in an airtight container at room temperature for up to three days

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A star rating of 5 out of 5.3 ratings

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