Easy Vegan & Gluten Free Cupcakes

Here's a great recipe for vegan cupcakes.

 I took my recipe one step further because one of my colleagues is celiac. 

Makes 12

150g/6oz dairy free spread/margarine 

150g/6oz sugar 

150g/6oz SR flour - I used Doves Farm, Gluten Free

3 heaped tsp Orgran No Egg mixed with 6 tbsp water

1 tsp vanilla extract
 ~*~
Cupcake Cases
Muffin Tin

Instructions

{01} Cream the spread & sugar together until light & fluffy

{02} Add the remaining ingredients & mix until they're combined

{03} Using a spoon, distribute the mix between 12 cupcake cases

{04} Bake at 180C/170 Fan/350F/Gas Mark 4 for approximately 20minutes

{05} Cool on a wire rack

Vegan Butter Icing
50g/2oz dairy free spread/margarine

100g/4oz icing sugar

1tsp vanilla extra

1-2 tbsp boiled water

Instructions

{01} Soften the spread

{02} Add the vanilla

{03} Beat in the icing sugar gradually adding the boiling water to soften the mixture

Note: Don't open the oven to check the cakes until after 15minutes, because the egg-replacer takes longer to set than eggs - we don't want soggy bottoms & sinking cakes.

I'm not gonna lie, I was really pleased with how these cakes turned out! 
If you want to make the chocolate icing, just add 1tsp of cocoa powder.

Happy Baking!

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