Vegan cupcakes

Make vegan cupcakes with buttercream topping using dairy-free and egg-free ingredients. They make the perfect treat for afternoon tea or a mid-morning snack

Prep:30 mins
Cook:20 mins

Easy

Nutrition per serving

kcal 265
fat 12g
saturates 3g
carbs 37g
sugars 30g
fibre 0.4g
protein 1g
salt 0.28g

Ingredients

150ml non-dairy milk (such as almond or soy)
½ tsp cider vinegar
110g vegan butter or sunflower spread
110g caster sugar
1 tsp vanilla extract
110g self-raising flour
½ tsp baking powder
125g vegan butter
250g icing sugar
1¼ tsp vanilla extract
a few drops of vegan food colourings (check the label)

Method

Heat the oven to 180C/160C fan/gas 4. Line the holes of a 12-hole cupcake tin with paper cases. Stir the milk and vinegar in a jug and leave to thicken slightly for a few mins.
Beat the butter and sugar with an electric whisk until well combined. Whisk in the vanilla, then add the milk a splash at a time, alternating with spoonfuls of the flour. Fold in any remaining flour, the baking powder and a pinch of salt until you get a creamy batter. Don’t worry if it looks a little curdled at this stage.
Divide between the cupcake cases, filling them two-thirds full, and bake for 20 mins until golden and risen. Leave to cool on a wire rack.
To make the buttercream, beat the butter, icing sugar and vanilla with an electric whisk until pale and creamy. Divide between bowls and colour with different food colourings until you get desired strength. Spoon or pipe onto the cooled cupcakes.