Vegan Cupcakes Recipe
Bake these easy vanilla cupcakes in just 35 minutes. Perfect for birthdays, picnics or whenever you fancy a sweet treat, they’re sure to be a crowd-pleaser.
This recipe makes 12 cakes
Equipment: cupcake tray, sieve, mixing bowl, whisk, jug, oven
Prep Time: 35 minutes
INGREDIENTS:
Vegan Vanilla Cupcakes:
- 1 and 3/4 cups (220g) All-Purpose Flour
- 1 cup (200g) Sugar
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup (240ml) Soy Milk (or other non-dairy milk)
- 2 tsp (10ml) Vanilla Extract
- 1/3 cup (80ml) Extra Virgin Olive Oil*
- 1 Tbsp (15ml) White Vinegar
Strawberry Vanilla Frosting
- 1/2 cup (112g) Vegan Butter
- 3 cups (375g) Powdered (confectioners) Sugar
- 2 tsp Vanilla Extract
- 2 tsp Strawberry Flavoring
Decoration:
- Fresh Sliced Strawberries (optional)
METHOD:
1. Preheat the oven to 350 degrees Fahrenheit (180 degrees celsius) and line a cupcake tray with 12 cupcake liners.
2. Sift the flour into a bowl and add the sugar, baking soda and salt.
3. Then add the soy milk, vanilla extract , oil and white vinegar.
4. Mix in thoroughly, using a hand whisk to get rid of any lumps.
5. Pour the batter into a jug that allows for easy pouring and pour evenly into the 12 cupcake liners, ensuring that all the batter is used up.
6. Place into the oven and bake for 20-25 minutes. Check the cupcakes at 20 minutes and if a toothpick inserted into the centre doesn’t come out clean, then put them back in for a further 5 minutes.
7. Move to a cooling rack and allow to cool thoroughly before frosting.
8. Prepare the frosting by adding the vegan butter, powdered sugar, vanilla extract and strawberry flavouring to an electric mixer bowl. Begin mixing on low speed, gradually increasing speed until you have perfectly smooth frosting.
9. Decorate with fresh strawberry slices before serving (optional).