I make these cupcakes all the time, the recipe is fool-proof and delicious. The pictures are from the time I made them for my best friend’s 21st birthday – everyone loved them and it didn’t take long before they were all gone. The pink icing was homemade (recipe included) and the chocolate icing was store-bought. These cupcakes always come up light and fluffy, without using any weird ingredients, anyone will be able to make perfect cupcakes from this.
Total Time: 35 minutes
Cupcake ingredients:
- 220g plain flour
- 200g caster sugar
- 240ml plant milk of choice (I used almond milk)
- 80ml melted coconut oil (or any vegetable oil – coconut oil gives the best taste for cupcakes)
- a pinch of salt
- 1tsp baking powder
- 1tsp vanilla extract
- 1tbsp apple cider vinegar / cider vinegar
Frosting ingredients:
- 400g icing sugar
- 120g vegan butter
- 1tsp vanilla extract
- Food colouring if you wish
(You will need an electric food mixer bowl for this)
Method:
- Preheat the oven to 180 degrees C and line your cupcake tray with 12 cupcakes cases or grease the cupcake tray individually.
- Sift all the dry ingredients into a bowl and whisk together.
- Add the milk, oil, vanilla extract and vinegar then whisk together until it’s all combined.
- Evenly spoon the mixer into the cupcake cases and place in the oven for 20- 25 minutes. Check if they are done using the toothpick method (poke a toothpick into the middle of the cupcakes and if it comes out clean, they are done).
- Carefully take them out and leave to full cool before decorating.
- To make the frosting, put the butter in your mixer and mix on high until it is fluffy.
- Add the icing sugar and vanilla extract, start off slowly and increase speed (use a cover if you have one as it may get messy)
- Add the food colouring here and keep mixing for 5 – 10 minutes. I used a few drops of red food colouring to make my frosting pink.
- Use to decorate your cupcakes! You can transfer the frosting to a piping bag or just use a spoon like I did.
- Enjoy!
Pocket-Sized Vegan 