Vegan

Vegan cupcakes

Vegan cupcakes

recipe image

Components

  • 150ml almond or soy milk
  • ½ tsp cider vinegar
  • 110g vegan butter or sunflower spread
  • 110g caster sugar
  • 1 tsp vanilla extract
  • 110g self-elevating flour
  • ½ tsp baking powder

For the buttercream

  • 125g vegan butter
  • 250g icing sugar
  • 1¼ tsp vanilla extract
  • a few drops of vegan meals colourings (overview the label)

Formula

  • STEP 1

    Warmth the oven to 180C/160C fan/gasoline 4. Line the holes of a 12-hole cupcake tin with paper cases. Poke the milk and vinegar in a jug and leave to thicken a minute bit for a few mins.

  • STEP 2

    Beat the butter and sugar with an electric walk till effectively blended. Move within the vanilla, then add the milk a splash at a time, alternating with spoonfuls of the flour. Fold in any helpful flour, the baking powder and a pinch of salt till you earn a creamy batter. Don’t peril if it appears to be like to be a minute curdled at this stage.

  • STEP 3

    Divide between the cupcake cases, filling them two-thirds plump, and bake for 20 – 25 mins till golden and risen. Race away to chill on a wire rack.

  • STEP 4

    To assemble the buttercream, beat the butter, icing sugar and vanilla with an electric walk till pale and creamy. Divide between bowls and colour with diversified meals colourings till you earn desired energy. Spoon or pipe onto the cooled cupcakes.

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