I've been doing some Saturday baking and just had to share this recipe as the cakes are so yummy.
You can't go wrong with cupcakes, they're yummy, cute, fun and super easy to make. This recipe is also vegan so you can stuff your face knowing that no animals were harmed in the making!!
This recipe makes 12 cupcakes with a little mix left over to eat if you so desire...I always do!
1 cup non-dairy milk
1 tsp apple cider vinegar
1/2 cup vegan butter (such as Vitalite)
1 cup granulated sugar
1 tsp vanilla extract
1 and a 1/2 cups of plain flour
1 and a 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup vegan butter
3 cups of icing sugar
1/4 tsp vanilla extract
Drop of non-dairy milk
Firstly preheat the oven on to about 200oC.
In a measuring cup put the non-dairy milk and add vinegar, put it to the side to curdle.
Add butter to a mixing bowl and cream with a mixer. Then add sugar and vanilla and beat until fluffy.
Sift flour, baking soda, baking powder and salt over butter/sugar mixture.
Add the milk/vinegar.
Mix together until until no large lumps remain.
Divide evenly among cupcake holders, filling up about 3/4 of the cases.
Bake on 200oC 20-25 minutes.
Let cool completely. In the meantime, prepare frosting.
Either clean the mixing bowl or get a clean on and lightly beat the butter.
Add vanilla and mix
Add powdered sugar and continue mixing until thick and creamy.
Put a drop of non dairy milk in if you would like the icing thinner but the thicker the better if you ask me.
Once cooled, frost cupcakes and top with sprinkles.