Did you know it’s World Vegetarian day? In today’s blog post, we’re sharing our favourite veggie-friendly (and vegan-friendly) cupcake recipe, so no longer will plant-based friends and family miss out on your delicious homebaked desserts!
The perfect At Home Baking products for this bake are…
Ingredients
Makes 12
- 150ml non-dairy milk (we’re recommend soy!)
- cider vinegar
- 110g vegan butter
- 110g caster sugar
- 1 tsp vanilla extract
- 110g self-raising flour
- baking powder
- 125g vegan butter
- 250g icing sugar
- vanilla extract
- vegan food colouring
- sprinkles of your choice
Method
- Preheat the oven to 180C/160C fan/gas 4.
- Line a your At Home Baking dozen-cup tin with paper cases.
- Stir the milk and half a teaspoon of cider vinegar in your At Home Baking stainless steel bowl, and let it thicken slightly for a couple of minutes.
- In a separate bowl, combine the butter and sugar with an electric whisk until thoroughly mixed.
- Next up, add a teaspoon of vanilla extract to the butter and sugar mix, before adding the milk/vinegar mixture – a splash at a time! – and, in between the milk, add a spoonful of flour.
- Once the milk and flour are in, fold any remaining flour into the mix.
- Add half a teaspoon of baking powder and a pinch of salt to the bowl, mixing until you get a creamy batter.
- Divide the mix between the cupcake cases, filling each one around 75% full.
- Bake for 20 minutes.
- Once golden, leave to cool on a wire rack.
- To create your buttercream, mix your butter, icing sugar and just over a teaspoon of vanilla extract with an electric whisk, until creamy.
- Divide between as many bowls as you want, adding a drop of one of your desired food colouring to each one.
- Pipe onto your freshly baked cupcakes, once cooled.
- Get the kids involved by decorating with a generous helping of their favourite rainbow sugar sprinkles!
What’s your go-to plant-based bake? We’d love to hear about it in the comments below!
Adapted by At Home Baking from BBC Good Food
Photos by Jennie Brown on Unsplash