Guilt-Free Delicacy
Vegan Vanilla Cupcakes
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 1 hr 20 min.
Ready in
Ingredients
for
6
- For the cupcakes
- ⅜ cup Rice milk (or almond milk)
- ½ tsp Cider vinegar
- ½ cup all-purpose flour
- 1 Tbsp Corn starch
- ½ tsp Baking powder
- ¼ tsp baking soda
- 0.333 cup sugar
- ⅛ cup sunflower oil
- 1 tsp vanilla extract
- 1 pinch salt
- For the topping
- ¼ cup vegan Margarine
- 1 ¾ cups powdered sugar
- ⅛ cup Almond milk
- ¼ tsp vanilla extract
- To decorate
- pink and white colored sparkling sugar
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 6 cupcake cups
2.
Whisk together the milk and vinegar until smooth. Set aside for 10 minutes until thickened slightly.
3.
Sift the dry ingredients into a mixing bowl.
4.
Whisk together the oil, vanilla and salt.
5.
Whisk in the vinegar mixture until well incorporated.
6.
Add the wet ingredients to the dry ingredients and stir together until just incorporated.
7.
Pour into the cases or cups and bake for 15-20 minutes until risen and golden. Cool in the cups.
8.
For the topping: beat the margarine until smooth and fluffy. Gradually sift in half the icing sugar and beat well.
9.
Add the milk and vanilla, followed by the remaining icing sugar and whisk until smooth and creamy.
10.
Spoon into a piping bag and pipe coils on the cakes. Sprinkle with the sparkling sugars. Chill before serving.
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