Vegan vanilla cupcakes with raspberry icing

Vegan vanilla cupcakes

Makes 16 cupcakes

Ingredients:

For the Cake

250g plain flour
3tsp baking powder
200g sugar
75ml oil
250ml soya milk
2 tsp apple cider vinegar
3 tsp vanilla essence

For the icing

100g vegan margarine
150g icing sugar
1 handful of raspberries

Method:

For the cake

  1. Preheat the oven to 180c
  2. Pour the soya milk into a jug and add the cider vinegar, set aside to curdle
  3. Sift the flour and baking powder into a large bowl
  4. Add the sugar and mix well
  5. Put 16 cupcake cases in a muffin tray
  6. Pour the jug of milk/cider vinegar, the oil and vanilla essence into the flour and mix well until incorporated. Don’t overmix.
  7. Divide the mixture equally between the cupcake cases (they should be 3/4 full as they will rise)
  8. Bake for 25 – 30 minutes (the cupcakes will be ready when a toothpick comes out clean or when it springs back when touched)
  9. Take the cupcakes out of the tray and leave to cool for 30/40 minutes on a cooling rack before icing

For the icing

  1. In a blender, put the vegan margarine, icing sugar and a handful of raspberry (or you could use another berry) and blend until you have a thick paste
  2. Put the icing on the cupcakes, then eat and enjoy!
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One thought on “Vegan vanilla cupcakes with raspberry icing

  1. Recently changed from vegetarian to vegan but dreaded missing out on sweet treats and complicated recipes. Just made these, used gluten free flour. They are delicious and so easy to make. Thank you so much

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