VEGAN CUPCAKES RECIPE UK RECIPES

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VEGAN VANILLA CUPCAKES RECIPE - BBC FOOD



Vegan vanilla cupcakes recipe - BBC Food image

Everyone will want this easy vegan cupcake recipe because they are absolutely delicious. Feel free to creatively customise with sprinkles or other decorations! Equipment and preparation: You will need a 12-hole muffin tin and paper cupcake cases. Each serving provides 484 kcal, 3g protein, 70g carbohydrate (of which 52g sugars), 21g fat (of which 4g saturates), 1g fibre and 0.4g salt.

Provided by Justine Pattison

Prep Time 30 minutes

Cook Time 30 minutes

Yield Makes 12

Number Of Ingredients 9

275g/9¾oz self-raising flour
1 tsp baking powder
225g/8oz caster sugar
200ml/7fl oz sunflower oil
200ml/7fl oz slightly sweetened soya milk
1 tsp vanilla extract
400g/14oz icing sugar
150g/5½oz dairy-free margarine
2 tsp vanilla extract

Steps:

  • Preheat the oven to 190C/170C Fan/Gas 5. Line a 12-hole muffin tin with paper cupcake cases.
  • Mix the flour, baking powder and sugar together in a large bowl. Make a well in the centre and add the sunflower oil, soya milk and vanilla. Use a large metal whisk to thoroughly combine all the ingredients.
  • Spoon the batter into the cupcake cakes and bake for 18–20 minutes, or until well risen and firm to the touch. Leave to cool in the tin for at least 1 hour before icing.
  • To make the frosting, sift the icing sugar into a large bowl and add the dairy-free spread and vanilla. Beat with a wooden spoon until smooth and creamy.
  • Either spread the frosting on the cooled cupcakes or spoon into a large piping bag fitted with a star nozzle and pipe on top. Leave to set for 30–60 minutes in the fridge before serving.

Nutrition Facts : Calories 484kcal, CarbohydrateContent 70g, FatContent 21g, FiberContent 1g, ProteinContent 3g, SaturatedFatContent 4g, SugarContent 52g

VEGAN CHOCOLATE CUPCAKES RECIPE - BBC FOOD



Vegan chocolate cupcakes recipe - BBC Food image

These chocolate vegan cupcakes are easy to make and even easier to eat. For the recipe you will need 2 x 12-hole cupcake tins, lined with cupcake cases. Each serving provides 318kcal, 4g protein, 54g carbohydrate (of which 41g sugars), 9g fat (of which 3g saturates), 2g fibre and 0.4g salt.

Provided by Matt Pritchard

Prep Time 30 minutes

Cook Time 30 minutes

Yield Makes 20

Number Of Ingredients 13

350ml/12fl oz unsweetened soya milk
1 tbsp apple cider vinegar
330g/11½oz caster sugar
100g/3½oz dairy-free spread
300g/10½oz plain flour
1 tsp bicarbonate of soda
80g/3oz cocoa powder
½ tsp instant coffee granules
½ tsp salt
75g/2½oz cocoa powder
500g/1lb 2oz icing sugar
100g/3½oz dairy-free spread
125g/4½oz unsweetened soya milk

Steps:

  • Preheat the oven to 180C/160C Fan/Gas 4. Line two 12-hole cupcake tins with 20 paper cupcake cases.
  • Whisk together the soya milk and cider vinegar in a jug. Set aside.
  • Cream the sugar and margarine in a large bowl with a hand -held whisk until soft and smooth. Set aside.
  • Sift the flour, bicarbonate of soda and cocoa powder into a bowl. Mix in the coffee granules and salt, ensuring there are no lumps.
  • Tip the dry ingredients into the sugar and margarine and pour in the soya milk mixture. Stir together with a wooden spoon, using a figure of eight motion. The mixture will seem dry at first, but will loosen quickly.
  • Spoon the batter into the cases using a dessert spoon. Be careful not to over-fill.
  • Bake in the centre of the oven for 25 minutes, or until the cakes spring back to the touch. Leave to cool completely in the tins before decorating.
  • To make the icing, sift the cocoa and sugar into a food processor and add the shortening. Blend the mixture and gradually pour in the soya milk until your icing is the desired consistency.
  • To decorate the cupcakes, you can either dollop on some icing and swirl it with a knife, or use a piping bag. See the tips section for other ways to decorate.

Nutrition Facts : Calories 318kcal, CarbohydrateContent 54g, FatContent 9g, FiberContent 2g, ProteinContent 4g, SaturatedFatContent 3g, SugarContent 41g

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