Vegan Vanilla Cupcakes
Hello, Vegan deliciousness! These Vegan Vanilla Cupcakes are egg and dairy-free. They are moist, light and super delicious. I used dairy-free spread in the buttercream with vanilla extract and I decorated them with freeze-dried strawberries.
Servings: 12 cupcakes.
Ingredients
For the Cupcakes
- 200 g Self-Raising Flour
- 200 g Caster Sugar
- 200 ml Almond Milk
- 50 ml Vegetable Oil
- 2-3 tsp Vanilla Extract
- 1 tbsp White Wine Vinegar
For the Buttercream
- 450 g Icing Sugar
- 200 g Dairy-Free Spread
- 1 tsp Vanilla Extract
- Freeze Dried Strawberries.
Instructions
To Make the Cupcakes
- Preheatthe oven to 180C (160C Fan) and line your muffin tin with 12 cupcake cases.
- In a bowl mix together theflour and sugar.
- Pour in your milk, vanilla,vegetable oil and vinegar and mix until all combined.
- Split the mixture into the 12 cupcake cases.
- Bake in the oven for around 22-25 minutes. Until they spring back when touched. Leave to cool.
To Make the Buttercream
- While the cupcakes are coolingmake the buttercream.
- Addyour dairy free spread, icing sugar and vanilla and mix until completelycombined.
- Pipe onto your cuocakes and decorate