Vegan cupcakes


Make vegetarian cupcakes with buttercream garnish utilizing without dairy and sans egg fixings. They make the ideal treat for evening tea or an early in the day nibble.


150ml non-dairy milk

(for example, almond or soy)

½ tsp juice vinegar

110g vegetarian spread

or then again sunflower spread

110g caster sugar

1 tsp vanilla separate

110g self-raising flour

½ tsp preparing powder

For the buttercream

125g veggie-lover spread

250g icing sugar

1¼ tsp vanilla concentrate

a couple of drops of veggie lover nourishment colorings (check the name)


Warmth the broiler to 180C/160C fan/gas 4. Line the gaps of a 12-gap cupcake tin with paper cases. Mix the milk and vinegar in a container and leave to thicken somewhat for a couple of mins.

Beat the margarine and sugar with an electric rush until all around consolidated. Speed in the vanilla, at that point, include the milk a sprinkle at once, exchanging with spoonfuls of the flour. Overlap in any residual flour, the heating powder and a spot of salt until you get a velvety player. Try not to stress on the off chance that it looks somewhat coagulated at this stage.

Separation between the cupcake cases, filling them 66% full, and prepare for 20 mins until brilliant and risen. Leave to cool on a wire rack.

To make the buttercream, beat the margarine, icing sugar and vanilla with an electric race until pale and rich. Separation among bowls and shading with various nourishment colorings until you get wanted quality. Spoon or pipe onto the cooled cupcakes.

Leave a Reply