Vegan Vanilla Cupcakes
Simple, elegant eggless vanilla cupcakes with dairy-free buttercream.
Ingredients
- 280 ml Soy milk (1 cup + 2 Tablespoons)
- 1 Teaspoon Apple cider vinegar (or white vinegar)
- 230 g Self-raising flour (1 + ¾ cups)
- ½ Teaspoon Baking soda
- 180 g Caster sugar (¾ cup + 2 tablespoons)
- 6 Tablespoons Sunflower oil (or melted vegan margarine)
- 3 Teaspoons Vanilla extract
For the vanilla buttercream:
- 150 g Vegan margarine (½ cup + 2 tbsp)
- 500 g Icing sugar (4 cups)
- 1 Teaspoon Vanilla extract
- 1-2 Tablespoons Soy milk (depending on desired consistency)
Instructions
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Preheat your oven to 180°C/350°F (160°C/325°F fan or convection oven) and line a 12-hole cupcake pan with paper cases.
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Mix the apple cider vinegar and soy milk together. Set aside for 5 minutes.
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In a large bowl, mix together the flour, baking soda and sugar.
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Add in the milk mixture, the oil and the vanilla extract. Mix well until you have a smooth cake batter.
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Divide the mix between the cupcake liners and bake for 18-20 minutes. Check the cakes are baked all the way through by inserting a toothpick through the middle.
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Transfer the cupcakes to a wire rack and allow them to cool completely.
For the vanilla buttercream:
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Gently mix the vegan margarine and icing sugar together with a wooden spoon until smooth.
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Add the vanilla and mix again. If your buttercream is too thick, add a splash of soy milk until you get your desired consistency. If it's too runny, add more icing sugar.
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Transfer the buttercream to a piping bag and pipe a swirl onto the middle of each cupcake.
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Decorate with vegan sprinkles if desired, and enjoy!
Recipe Video
Recipe Notes
- Store in an airtight container for up to 4 days