My daughter is dairy-free, so I always feel horrible when I’m baking and she asks, “does that have dairy in it?”. Of course it always does, so I make sure I then take the time to make these dairy-free cupcake for her.
Using the recipe below is a great base for a soft vegan cupcake. I like to use a flavoured soya yogurt when making this for the little one (strawberry being the favourite), giving a light berry hint.
VEGAN VANILLA CUPCAKE
Prep time
Cook time
Total time
Serves: 12
Ingredients
- Cupcake
- 180g Plain Flour
- ½ Teaspoon Baking Soda
- ¾ Teaspoon Baking Powder
- 150g Caster Sugar
- 75mL Sunflower Oil
- ½ Teaspoon Vanilla
- 250g Soya Yoghurt
- 1 Teaspoon Cider Vinegar
- [b]Buttercream[/b[
- 330g Icing Sugar
- 100g Soya Spread
- ¼ Teaspoon Vanilla Extract
Instructions
- Flick oven onto 180°C bake or 170°C Fan
- 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.
- Sift in the dry ingredients along with a pinch of salt, beat until combined.
- Fill paper case about two-thirds full.
- Bake between 16-20 minutes or until cake springs back when touched.
- Leave cupcakes out to cool while we move onto the icing.
- Beat soya spread in free-standing mixer for 2-3 minutes, scraping sides down occasionally.
- Sift in icing sugar, beating for another 2-3 minutes.
- On a slow speed add the vanilla and about a ½ teaspoon of cold water.
- Turn mixer speed back up for another 5 minutes.
- Once the cupcakes are cool pipe a swirl of icing on top and decorate as desired. Since I used a strawberry soya yogurt I added a fresh strawberry to the top of mine.
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