The Best Vegan Vanilla Cupcakes
The Best Vegan Vanilla Cupcakes
Ingredients
- 1 cup soy milk
- 1 tbsp lemon apple cider vinegar
- 150g sugar
- 1/2 cup sunflower oil
- 2 tsp vanilla bean paste
- 180g all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
STRAWBERRY BUTTERCREAM
- 400g icing sugar
- 200g vegan butter (I use nuttelex original)
- 6 tbsp freeze dried strawberry powder
- 1/2 tbsp vanilla bean paste
- Pinch of salt
- 1-2 tbsp soy milk
Instructions
- Preheat oven to 180ºC.
- Put soy milk and apple cider vinegar into a large mixing bowl and set aside to let curdle a bit while you mix your flour.
- In a separate bowl, weigh out your flour and add baking powder and salt (and cocoa powder, if using) and give it a little mix – set aside.
- Return to your soymilk bowl and add sugar, sunflower oil and vanilla and whisk for a few minutes!
- Sift in your flour mix and use a spatula to fold in the flour until just incorporated and there are no scraps of flour left.
- Line a cupcake tray with 12 patty pans and divide the batter equally (it’s about 1/4 cup of batter per hole).
- Bake for 12-15minutes. To make the icing, whisk all buttercream ingredients together using an electric mixer.
- When cupcakes are completely cool, if you want filled cupcakes, you can use an apple corer to take out a chunk of centre and fill with jam.
- Pipe butter cream on top and enjoy!!
Tried this recipe?Let us know how it was!
