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!

Vegan apple and cinnamon cupcakes

Apple and cinnamon cupcakes

These cupcakes are delicious but they take quite a long time to make, so be prepared for that! You can buy applesauce from the shop, but I prefer making my own but I’m sure they’d turn out just as well. These cupcakes are a little stodgy due to the nature of the applesauce, so you might want to experiment with adding a little more baking powder, but I like them as they are. This recipe makes 12 cupcakes.

Ingredients:

For the applesauce

3 medium sized apples (preferably of different varieties such a braeburn, cox etc.)
2 tsp ground cinnamon
2 tsp sugar

For the cake

100g/4oz vegan margarine
100g/4oz caster sugar
100g/4oz plain flour
2 tsp baking powder
1/2 tsp vanilla extract/essence
Apple sauce (that you made using the recipe above)

For the icing (optional but better with!)

75g/3oz butter
175g/3oz icing sugar
1/2 tsp vanilla essence

Method:

For the applesauce

  1. Wash the apples then peel, core and slice them
  2. Bring the apples to the boil, then gently simmer for 15-20 minutes or until soft.
  3. Drain the apples, then, using a hand blender/potato masher or spoon, mash the apples into a thick puree, then add the cinnamon and sugar, mix well
  4. Place in the fridge to cool

For the cake

  1. Preheat oven to 180c/Gas mark 4
  2. Place 12 muffin cases into a muffin tray.
  3. Beat the vegan margarine and sugar together until light and fluffy
  4. Add the applesauce and mix in well
  5. Add the vanilla essence
  6. Carefully fold in the flour and baking powder
  7. Add the mixture to the cupcake cases, put them in a muffin tray and place in the oven.
  8. Bake in the oven for 25 minutes (check regularly to see if they’re done after 20 minutes with a cocktail stick, if the stick comes out clean, they should be done).
  9. Lift them out of the muffin tray and leave to cool on a wire rack.

For the icing (optional)

  1. Cream the butter with the vanilla essence and the icing sugar until you have a smooth butter cream.
  2. When the cakes have cooled down, add the icing over the top, then sprinkle a little cinnamon on top of the icing.
  3. Eat and enjoy!