These vegan cupcakes store up to 3 days (by when they have all been eaten), in a cool dry place. If icing the cupcakes like I did, for a party, then best to store in the fridge so the icing doesn’t melt and run.
Ingredients (serves 12)
- 1 cup Self Raising Unbleached Flour
- 1/2 cup Vegan White Sugar
- 1/4 cup Light Oil
- 3/4 cup Soy Milk
- 1 teaspoon Vanilla Essence
- 1 tablespoon Apple Cider Vinegar
- Few drops Food Colours - Red, Blue, Green & Orange. Queen brand makes vegan colours.
Method
- Preheat oven to 180 degrees C and line cupcake pan with liners.
- Mix the flour, sugar and vanilla essence till well combined.
- Add the oil, Apple Cider Vinegar & Soy Milk.
- Whisk well together for a few minutes until mixed well till smooth. At this stage if wanting to make rainbow cupcakes then drop a few drps of desired colouring into the batter or, proceed with making plain cup cakes.
- Drop approximately 2 Tablesppoons of batter in each cupcake liner.
- Bake for 18 - 20 minutes or until, a skewer inserted into the centre of a cupcake is clean.
- Cool thoroughly before icing or dip tops in warm melted jam and dust with powdered sugar.
9:20 pm
8:07 am
8:41 pm
1:09 am
10:40 am
-
-
-
-
mom19782016 replied
- 29 Jun 2016 , 12:21 pm
Reply10:08 pm
5:25 pm
1:55 pm
1:16 pm
6:43 pm
6:24 am
8:49 pm
9:38 am
11:37 am
12:28 pm
4:16 pm
7:52 pm
1:31 pm
11:21 am
7:30 am
- 1
- 2
- 3
- »
Post a commentTo post a review/comment please join us or login so we can allocate your points.