Creations Vegan Vanilla Cupcakes
Preparation Time: 15 minutes
Cook Time: 15 minutes
Serves: 20 large or 40 standard cupcakes
Light and moist, our vanilla cupcakes are so versatile - enjoy as an everyday treat or customise for any occasion.
Ingredients
For the cupcakes
80ml cooking oil
5ml distilled white vinegar
205ml almond milk / coconut milk / soya milk
500g Snowflake Vanilla Flavoured Cake Mix
For the vegan vanilla flavoured icing
150g plant butter, softened
300g icing mix
30ml almond milk / coconut milk / soya milk
Method
- First bake the cupcakes…
- Preheat the oven to 180°C
- Mix oil, vinegar and almond milk (or coconut / soya milk) with a whisk until well combined, then add cake mix and mix by hand until smooth and combined (do not overmix)
- Place paper cups into the muffin baking tray and spoon equal quantities of batter into each until half full (spray paper cups with baking spray)
- Bake for about 15 minutes
- Cool completely on a wire rack before icing
- … then make the vegan icing
- Beat softened plant butter with an electric mixer for 1 minute on high speed until creamy
- Combine icing mix with plant butter and beat on a slow speed until it resembles breadcrumbs
- Add the almond milk (or coconut / soya milk) and mix for about 2 minutes on high speed until creamy
- Decorate the cooled cupcakes with icing
