Card Color
#797673
Card Label
Desserts
Recipe Name
Easter vegan cupcakes
Difficulty
Easy
Preparation Time
5-10 Minutes
Cooking Time
20-25 Minutes
Total Time
35 mins
Serves
12 Cupcakes
Ingredients
- 150mlSoy milk, room temperature
- 1/2 tspCider Vinegar
- 1 tspVanilla extract
- 110gPlant based butter, melted
- 110gGolden Caster Sugar
- 110gSelf-raising flour
- 1/2 tspBaking powder
- 130g Plant based butter
- 255gicing sugar
- 1 tspVanilla extract
- optional Food colouring
Method
- Step 1Pre heat an oven to 180ºC. Put the cupcake cases into the cupcake cake tin. For the cupcakes, add soymilk, sugar, plant based butter, vinegar and vanilla to a mixing bowl. Sift in the flour and baking powder then whisk until all mixed together. Be careful not to over mix. Divide the mixture evenly between 12 cupcake cases. Bake for 12-15 minutes until golden brown. Remove and leave to cool on a cooling rack until completely cooled. For the icing, add the plant based butter and vanilla to a mixing bowl. Whisk together. Add the icing sugar a bit at a time, mixing each time. Repeat this until all the icing sugar has been incorporated. Add desired food colouring at this stage. Spoon the icing into the piping bag. Once the cupcakes have cooled then pipe the icing onto the top and decorate accordingly.
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