If you’re looking for a moist cupcake that ticks by being dairy-free and egg-free, then look no further. I consider myself quite a traditionalist when it comes to baking and ingredients, however my daughter is dairy-free and quite often have her asking me “does that have dairy in it?”. Much to her disappointment the majority of my baking always does, so I occasionally like to take the time and make these cupcakes for her. Always a winner!
Using the recipe below is also a great base for a soft vegan cupcake. You can get as creative as you like by added other flavours or fresh fruit. I also like to use a flavoured soy yogurt when making these cupcakes (berry being the favourite), giving a light fruity hint.
- 180 g Plain Flour
- ½ Teaspoon Baking Soda
- ¾ Teaspoon Baking Powder
- 150 g Caster Sugar
- 75 ml Oil
- ½ Teaspoon Vanilla Extract
- 250 g Soy Yoghurt
- 1 Teaspoon Cider Vinegar
- 330 g Icing Sugar
- 100 g Soy Spread
- ½ Teaspoon Vanilla Extract
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Flick oven onto 180°C bake or 170°C Fan and fill cupcake tray with 12 paper cases.
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For the cupcakes, blend together the sugar, oil and vanilla in to a free-stand mixer for about 3 minutes. Add yogurt and vinegar and beat for another 2 minutes.
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Sift in the dry ingredients along with a pinch of salt, beat until combined.
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Fill paper cases about two-thirds full and bake for about 16-20 minutes or until cake springs back when touched. Leave cupcakes out to cool while we move onto the icing.
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Beat soy spread in free-standing mixer for 2-3 minutes, scraping sides down occasionally. Sift in icing sugar, beating for another 2-3 minutes.
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Add Vanilla and then beat on high for another 5 minutes.
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Once the cupcakes are cool pipe a swirl of icing on top and decorate as desired. Since I like to use berry soy yogurt, I like to add fresh berries to mine. Enjoy!
Flashback!
Below is the first and only photo taken of this recipe when it was shared for the first time in August 2015 (the month the Baker Gatherer website was born). So I wanted to reshoot this recipe, giving it the appreciation it deserved. Not saying that the photo shot back in 2015 was bad, but I simply wanted to give a little more attention to a recipe that is such a staple. Happy baking!
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