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
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Cupcake Cases
Muffin Tin
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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
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!
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!
