Ingredients

The following ingredients have 4 Servings
  • 1 cup (250ml) soy milk (or other dairy free milk)
  • 1 tbsp apple cider vinegar (or lemon juice or white vinegar)
  • ¾ cup (150g) sugar
  • 1/2 cup (125ml) vegetable oil (such as sunflower or rapeseed)
  • 1 tsp vanilla extract
  • 1 1/2 cups (175g) plain (all-purpose) flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (100g) vegan butter, softened
  • 1/4 tsp vanilla extract
  • 2 1/2 cups (325g) powdered sugar
  • 1 tsp soy milk (or other dairy free milk)

Instruction

  • Preheat oven to 175C / 350F and line a muffin tray with paper liners.
  • In a large mixing bowl, add the dairy free milk and stir in the vinegar, then set aside for 3 minutes to create vegan ‘buttermilk’. It may curdle slightly depending on the dairy free milk used, and this is absolutely fine.
  • Using a whisk or electric mixer, beat the sugar, oil and vanilla into the buttermilk for a couple of minutes until the sugar has dissolved.
  • Sift in the flour, baking powder and salt, and gently stir it into the mixture with a wooden spoon or spatula. Take care not to overmix, but ensure there’s no visible flour.
  • Spoon or pour the batter into the prepared muffin tray to fill each cup ¾ full.
  • Bake for 15 minutes, or until an inserted skewer comes out clean.
  • Let the cupcakes cool for 5 minutes in the tray then carefully transfer to a wire rack to cool completely.