You’ll love these cupcakes for their beautiful colour, light and fluffy texture and lovely blend of flavours.
Serves 12
Ingredients
1 ¾ cups All Purpose Flour (220g)
1 cup White Granulated Sugar (200g)
1 tsp Baking Soda
½ tsp Salt
1 cup Soy Milk (240ml) or other non-dairy milk
⅓ cup Canola Oil (80ml) or Vegetable Oil*
2 tsp Vanilla Extract
1 Tbsp Distilled White Vinegar
Toppings
300g BioCreamy - Original
Decoration
Fresh Slices Strawberries (optional)
Grated Vegan Chocolate (optional)
Crushed Dried Strawberries (optional)
Method
Preheat the oven to 350°F (180°C) and line a cupcake tray with 12 cupcake liners.
Sift the flour into a bowl and add the sugar, baking soda and salt.
Then add the soy milk, vanilla extract, oil and white vinegar.
Mix until just mixed, using a hand whisk to get rid of any big lumps. Don’t overmix, tiny lumps are fine.
Pour the batter into a jug that allows for easy pouring and pour evenly into the 12 cupcake liners, ensuring that all the batter is used up.
Place into the oven and bake for 20-25 minutes. Check the cupcakes at 20 minutes and if a toothpick inserted into the center doesn’t come out clean, then put them back in for a further 5 minutes.
Move to a cooling rack and allow to cool thoroughly before frosting.
Prepare the BioCreamy in a piping bag and apply according to preference.
Decorate with fresh strawberry slices, grated vegan chocolate, or crushed dried strawberries before serving (optional).
Enjoy!