Vegan Vanilla Cupcakes with Strawberry Icing
These dairy-free wonders are an absolute delight, they take a mere 20 minutes preparation and they taste simply delicious! The strawberry Icing adds a pop of colour as well as bountiful berry-packed flavour that will leave your taste buds tantalised and wanting more. Making them for a special occasion? Transport them safely with the Andrew James Cupcake Carrier!
Makes 12 Cupcakes, Prep Time: 20 mins, Cooking Time: 25mins
1 tsp Baking Soda
220g All-Purpose Flour
10ml Vanilla Extract
15ml White Vinegar
240ml non-dairy milk (choice is yours!)
1/4 tsp Salt
80ml Olive Oil
Strawberry Vanilla Frosting
2 tsp Strawberry Flavouring
2 tsp Vanilla Extract
110g Vegan Butter
375g Icing Sugar
1 drop of red food colouring
Preheat oven to 180°C, then line a cupcake tray with 12 cupcake cases.
Sift the flour into a bowl and add the salt, baking soda and sugar.
Then add the non-dairy milk, olive oil, vanilla extract and white vinegar.
Mix this well, you can use a hand blender to get all the lumps out and create a perfectly smooth mixture.
Then pour your smooth mixture equally across the 12 cake cases.
Pop the tray into the oven for 20-25 minutes. Then check the cakes with a skewer, if centre is still wet, put back in oven for a further 5 minutes.
Once cooked, pop the cakes on a cooling rack, and allow them to fully cool before icing.
To make the frosting mix the icing sugar, vanilla extract, vegan butter and strawberry flavouring, and red food colouring (a drop just to make icing pink) to the Andrew James Food Mixer.
Start mixing on a low speed, gradually increasing speed ’til you have a perfectly smooth icing mixture.
Pipe this icing mixture onto cupcakes once they are cooled, and decorate however you wish, whether that be with dried fruit or vegan chocolate!