Vegan Vanilla Cupcakes!
Delicious and Tasty Vegan Vanilla Cupcakes!
Self Raising Flour
Almond/Soy/Dairy Free Milk
White Wine Vinegar
Dairy Free Spread
For the Cupcakes
Preheat your oven to 180C/160C Fan, and get 12 Cupcake Cases ready!
In a large bowl, whisk together your Flour and Sugar.
Pour in your Milk, Vanilla, Oil and Vinegar, and mix till smooth.
Try not to over mix, but make sure the lumps are gone.
Split between the 12 cases (it will be quite runny), but stick with the 12 cases!
Bake in the oven for about 20-22 minutes, or until baked through.
Leave to cool fully!
For the Buttercream
Beat your Dairy Free Butter until smooth (it won't take long at all due to it being Dairy Free)
Add in your Icing Sugar and Vanilla and beat again until fluffy and Buttercream like!
Pipe onto your Cupcakes how you please, and sprinkle with your favourite sprinkles!
This recipe is based on
Loving It Vegans
recipe with a few changes!
The cupcakes don't brown much at all, so don't worry if they look a little anaemic!
You can substitute the Oil for Extra Virgin Olive Oil!
The Buttercream will still be quite slack due to it being Dairy Free, so it doesn't hold perfectly - don't add any extra liquid!
These will last 2-3 days once made, at room temperature.
© Jane's Patisserie - www.janespatisserie.com - @janespatisserie