These little vegan delights were so yummy. The basic vegan cupcake. I made 12 and they were gone in a flash, hot from the oven with icing on top. They are a bit more dense than a non vegan cupcake, I will experiment with ingredients to get a lighter result. The kids loved them. They asked for more. Sweet and tangy – what more could you ask for?
“You can’t be sad when you are holding a cupcake.” Unknown
Basic Vegan Cupcakes
Makes 12 cupcakes
1 cup plain flour
3/4 cup sugar
1 teaspoon baking powder
pinch of salt
3/4 cup almond milk (or soy)
1/4 cup vegetable oil
1 teaspoon vanilla essence
1 Tablespoon lemon juice (for lemon cupcakes)
1 Tablespoon strawberry juice (I just squeeze a couple of them in my fingers and let the juice run through into the bowl)
1/4 cup dairy free spread / coconut oil
2 cups icing sugar
1 Tablespoon almond milk (or soy)
1 teaspoon of your chosen flavour (lemon juice / strawberry juice as per the above)
What do I do now?
Mix dry ingredients (flour, sugar, baking powder and salt) in a bowl – make a well in the centre.
Whisk the rest of the liquid ingredients together.
Pour the liquid into the dry ingredients and whisk until smooth.
Place half measure of mix in each patty pan.
Bake for about 25 minutes on 180 degrees celsius.
Once cool add the icing and then watch these disappear!
Anything else I should know?
The basic recipe can be made and then adapted into whatever flavour you like – lemon, strawberry, orange etc etc
With the citrus it’s always good to finely grate some rind into the mix or the icing for a little zest.