Hello lovelies, it’s been a while since I’ve shared any baking goodness with you guys, but today I literally had no other choice but to share these and urge you to make them ASAP as these are SO good. They might be my favourite cupcakes in the whole world ever – including non vegan cupcake rivals! I was actually just looking for egg free cupcake recipes as they’re so hard to get right now and we were all out, but seeing as we only really buy soy milk and vegan butter, they have turned perfectly accidentally vegan!
Give them a go and let me know HOW DELICIOUSLY FLUFFY AND TASTY AF you find them!! 😉 I mix up using weight measurements and cup measurements for cakes – this time I used cups after adapting another recipe. Generally cup measurements are so much easier for baking so worth getting your hands on some. Amazon have a great selection to choose from!
You will need:
- 1 cup of caster sugar
- 1/2 cup of butter – I use vitalite vegan spread
- 2 cups of self raising flour
- 1 teaspoon of vanilla extract
- 1 cup of soy milk (oat would be great too but I reckon most milks will do a cracker of a job)
- 1 tablespoon of apple cider vinegar (this seems to be in all vegan recipes and although is probably the thing you’re least likely to already have in your cupboards, is so worth buying – it works like magic!)
Preheat your oven to 175 degrees celsius and line a 12 hole cupcake tray with cupcake cases.
Beat together your sugar and butter in a bowl/mixer. The longer you do this (as with the buttercream icing), the fluffier your mixture will be which helps the texture of the cakes. Add the vanilla extract and mix until combined.
Grab another bowl and mix together your milk and vinegar. The vinegar immediately makes the milk a little thicker and together, makes a great egg substitute!
Next, get your flour to hand, and gradually mix in a little flour, followed by a little of the milk mixture, a little flour, a little milk, and so on till fully combined. Don’t over-mix at this stage, just enough to get it completely combined but not beating out the air – this will help make them nice and fluffy – delishhh.
At this stage, you can add anything you’d like to incorporate in the mixture – I added some vegan marshmallow pieces, or you could add sprinkles for a funfetti cake or chocolate pieces, whatever floats your both! They’re also delicious plain so you do you!
Spoon out the mixture evenly into your cupcake cases and bake in the over for 17 minutes before first checking. After this time, insert a fork or skewer – if it comes out clean they’re good to go, if there is some mixture on the fork let them bake for another couple of minutes before checking again. Vegan cakes can be harder to visually see when they’re done as they don’t brown on top, so make sure to check this way.
Let them cool completely and ice – obviously there are a million ways to ice and decorate depending on your taste. The most simple way is beating a couple of tablespoons of butter until light and fluffy, adding a little vanilla essence, and then slowly add icing sugar and mix until you have a stiff enough mixture to pipe. This time, I first melted the leftover marshmallows in a pan with a little soy milk and vanilla essence. I then beat the butter and combined both mixtures, before slowly adding icing sugar until my mixture was just stiff enough to pipe. I buy the cheapest piping bags on Amazon, and loveee my Wilton nozzles to get the best swirls on top. The wilton number #2D and #1M are my favourites for piping.
And voila! The fluffiest, cruelty free cupcakes – nothing better for a cheeky treat! Until next time xxx