How to make a vegan Cupcake

For the vegan cupcakes

  • 275g/9¾oz self-raising flour
  • 200ml/7fl oz sunflower oil
  • 225g/8oz caster sugar
  • 1 tsp baking powder
  • 200ml/7fl oz slightly sweetened soya milk
  • 1 tsp vanilla extract

For the vegan vanilla frosting

  • 2 tsp vanilla extract
  • 400g icing sugar
  • 150g dairy-free margarine


  1. Preheat the oven to 190°C .Line a 12-hole muffin tin with paper cupcake cases
  2. 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.
  3. 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.
  4. 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.
  5. 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.

read easiest way to make Christmas turkey 🎄 🎄 🎄 🍗 🍗 🍗 🍗

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s