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Vegan Vanilla Cupcake

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes

Ingredients

Cupcake

  • 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

Buttercream

  • 330 g Icing Sugar
  • 100 g Soy Spread
  • ½ Teaspoon Vanilla Extract

Instructions

  1. Flick oven onto 180°C bake or 170°C Fan and fill cupcake tray with 12 paper cases.

  2. 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.

  3. Sift in the dry ingredients along with a pinch of salt, beat until combined.

  4. 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.

  5. 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. 

  6. Add Vanilla and then beat on high for another 5 minutes.

  7. 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!