Vegan vanilla cupcakes
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Makes 12
Everyone will want this easy vegan cupcake recipe because they are absolutely delicious. Feel free to creatively customise with sprinkles or other decorations!
Equipment and preparation: You will need a 12-hole muffin tin and paper cupcake cases.
Each serving provides 484 kcal, 3g protein, 70g carbohydrate (of which 52g sugars), 21g fat (of which 4g saturates), 1g fibre and 0.4g salt.
Ingredients
For the vegan cupcakes
- self-raising flour: 275²µ/9¾´Ç³ú self-raising flour
- baking powder: 1 tsp baking powder
- caster sugar: 225g/8oz caster sugar
- sunflower oil: 200ml/7fl oz sunflower oil
- soya milk: 200ml/7fl oz slightly sweetened soya milk
- vanilla extract: 1 tsp vanilla extract
For the vegan vanilla frosting
- icing sugar: 400g/14oz icing sugar
- : 150g/5½oz dairy-free margarine
- vanilla extract: 2 tsp vanilla extract
Method
Preheat the oven to 190C/170C Fan/Gas 5. Line a 12-hole muffin tin with paper cupcake cases.
Mix the flour, baking powder and sugar together in a large bowl. Make a well in the centre and add the sunflower oil, soya milk and vanilla. Use a large metal whisk to thoroughly combine all the ingredients.
Spoon the batter into the cupcake cakes and bake for 18–20 minutes, or until well risen and firm to the touch. Leave to cool in the tin for at least 1 hour before icing.
To make the frosting, sift the icing sugar into a large bowl and add the dairy-free spread and vanilla. Beat with a wooden spoon until smooth and creamy.
Either spread the frosting on the cooled cupcakes or spoon into a large piping bag fitted with a star nozzle and pipe on top. Leave to set for 30–60 minutes in the fridge before serving.
Recipe tips
Make sure you leave a little bit of time for the iced cupcakes to set in the fridge before serving. The vegan cupcakes can be frozen (un-iced) for up to 3 months if well-wrapped.
