With Valentines creeping up next week, what better way to show someone you love them by baking them some cute cupcakes? These vanilla cupcakes are vegan friendly and taste
amazing!
Ingredients
(Makes 6 Muffins/12 Fairy Cakes)
100ml Soya Milk
1½ Tsp Apple Cider Vinegar
100g Self Raising Flour
100g Caster Sugar
Pinch of Salt
¼ Tsp Bicarbonate Of Soda
40ml Rapeseed Oil
1 Tsp Vanilla Extract
15g Dairy Free Margarine (Vitalite etc)
35g Vegetable Shortening (Trex)
300g Icing Sugar
Method
1. Preheat the oven to 180℃ and line muffin tray with cases.
2. Mix the soya milk and apple cider vinegar together well and set aside.
3. In a seperate bowl, sieve the flour, and mix with the sugar, salt, bicarbonate of soda until all mixed together.
3. Pour in the soya and vinegar mixture, oil and vanilla and quickly mix until only just combined.
4. Tap the bowl on the work surface to knock the air bubbles out, and spoon evenly into the muffin cases. Tap the filled muffin tray on the work surface again.
5. Place into the oven for around 15 minutes, and place on a wire cooling rack.
6. While the cakes are cooling, combine the margarine and vegetable fat into a bowl and using a electic mixer whisk until creamy.
7. Slowly add in the icing sugar until the right consistency for piping. If the mixture is too thick add a splash of soya milk, if too runny and more icing sugar.
8. Once cakes are completely cool, pipe the icing onto the cakes however you wish. I topped my cakes with these Multi Coloured Heart Sprinkles from Tesco which are vegan friendly!
Until the next post,
Becci x
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