Ingredients
Cupcakes
- 225 g self raising flour
- 200 g caster sugar
- 250 ml almond/soya/dairy free milk
- 2 tsps vanilla extract
- 75 ml vegetable oil
- 1 tbsp white wine vinegar
Buttercream
- 150 g dairy free spread
- 350 g icing sugar
- 1 tsp vanilla extract
- Sprinkles
Instructions
For the Cupcakes
- Preheat your oven to 180C/160C Fan, and get 12 cupcake cases ready!
- In a large bowl, whisk together your flour and sugar.
- Pour in your milk, vanilla, oil and vinegar, and mix until smooth.
- Try not to over mix, but make sure the lumps are gone.
- Split between the 12 cases (it will be quite runny), but stick with the 12 cases!
- Bake in the oven for about 20-22 minutes, or until baked through.
- Leave to cool fully!
For the Buttercream
- Beat your dairy free butter until smooth (it won't take long at all due to it being dairy free)
- Add in your icing sugar and vanilla and beat again until fluffy and buttercream like!
- Pipe onto your cupcakes how you please, and sprinkle with your favourite sprinkles!
Notes
- This recipe is based on Loving It Vegans recipe with a few changes!
- The cupcakes don't brown much at all, so don't worry if they look a little anaemic!
- You can substitute the oil for extra virgin olive oil!
- The buttercream will still be quite slack due to it being dairy free, so it doesn't hold perfectly - don't add any extra liquid!
- These will last 2-3 days once made, at room temperature.