Vegan Cupcakes
Vegan cupcakes are a great choice for anybody who is wanting to enjoy a delicious cupcake when on a plant-based lifestyle. Vegan cupcakes offer the same moist texture, richness, and delightful flavour as traditional cupcakes but without any animal based products.
Preparation time: 30 minutes
Cook time: 20 minutes
Makes: 12
Ingredients:
For the sponge
- 150ml almond or soy milk
- cider vinegar
- 110g caster sugar
- ½ tsp baking powder
- 1tsp vanilla extract
- 225g self-raising flour
- 110g vegan butter or sunflower spread
For the buttercream
- 125g vegan butter
- 250g icing sugar
- ½ tsp vanilla extract
- vegan food colourings
Method:
Step 1: Preheat the oven to 180°C (160°C fan) or gas mark 4. Line a 12-hole cupcake tin with paper cases.
Step 2: In a jug, mix the milk and vinegar, and let it sit for a few minutes to thicken slightly.
Step 3: Beat the butter and sugar with an electric whisk until well combined and creamy. Whisk in the vanilla, then gradually add the milk, alternating with spoonfuls of flour. Gently fold in the remaining flour, baking powder, and a pinch of salt until you achieve a smooth, creamy batter.
Step 4: Spoon the luscious batter into the cupcake cases, filling them two-thirds full. Bake for 20-25 minutes until they are beautifully golden and risen. Transfer to a wire rack and leave to cool completely.
Step 5: To make the buttercream, whip the butter, icing sugar, and vanilla with an electric whisk until it’s luxuriously pale and creamy. Divide into separate bowls and add different food colourings until you achieve your desired shades. Generously spoon or elegantly pipe the buttercream onto the cooled cupcakes.
Recipe by bbcgoodfood.
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