Vegan cupcakes

Ingredients

For 12 servings

• •200 ml unsweetened soya milk
• •1 c. à café vanilla paste
• •2 c. à café cider or white wine vinegar
• •225 g self-raising flour
• •0.5 c. à café baking powder
• •200 g caster sugar
• •75 g unsalted vegan plant butter block melted (we used Flora)
• •125 g unsalted vegan plant butter block softened
• •0.5 c. à café vanilla paste
• •200 g icing sugar

Method

1. 1.Heat the oven to 180C/160C fan/gas 4. Line a 12-hole cupcake or muffin tray with paper cases. In a jug, whisk the soya milk, vanilla and cider vinegar and set aside for 5 mins until the mixture looks like it is starting to curdle (this will help the cupcakes rise).
2. 2.Meanwhile, in a large bowl combine the flour, baking powder, sugar and a pinch of salt.
3. 3.Create a well in the centre of the flour mixture and pour in the curdled milk, followed by the melted plant butter. Whisk together to make a fairly smooth batter.
4. 4.Divide the batter between the cases and bake for 20 mins until pale golden and a skewer inserted into the middle of a cupcake comes out clean. Leave to cool in the tin for 5 mins before transferring to a cooling rack to cool completely.
5. 5.For the icing, beat the plant butter and vanilla paste using an electric whisk until light and fluffy. Add the icing sugar, a third at a time, beating until combined. Spoon the icing on top of the cupcakes and smooth with a butter knife or mini palette knife. Will keep in an airtight container at room temperature for up to three days