Very Veggie Cupcakes

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

  1. Preheat the oven to 180C/160C fan/gas 4.
  2. Line a your At Home Baking dozen-cup tin with paper cases.
  3. 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.
  4. In a separate bowl, combine the butter and sugar with an electric whisk until thoroughly mixed.
  5. 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.
  6. Once the milk and flour are in, fold any remaining flour into the mix.
  7. Add half a teaspoon of baking powder and a pinch of salt to the bowl, mixing until you get a creamy batter.
  8. Divide the mix between the cupcake cases, filling each one around 75% full.
  9. Bake for 20 minutes.
  10. Once golden, leave to cool on a wire rack. 
  11. To create your buttercream, mix your butter, icing sugar and just over a teaspoon of vanilla extract with an electric whisk, until creamy.
  12. Divide between as many bowls as you want, adding a drop of one of your desired food colouring to each one.
  13. Pipe onto your freshly baked cupcakes, once cooled.
  14. 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

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