Vegan Vanilla Cupcakes

Ingredients

For 12 portions

• 🌾 190g flour
• 🍚 6g baking powder
• 🧂 2g bicarbonate of soda (baking soda)
• 🧂 1g salt
• 🍚 150g sugar
• 🥛 200ml soy drink
• 🍶 8ml cider vinegar
• 🏺 75ml sunflower oil
• 🥄 10ml vanilla extract
• 🧈 125g plant-based spread
• 🍚 250g white confectioner’s sugar

Method

1. Heat the oven to 180°C (160°C fan). Line a 12-hole muffin tin with paper cases.
2. Stir the vinegar into 180 ml of the soy drink and leave for 5 minutes, until it thickens slightly.
3. Mix the flour, baking powder, bicarbonate of soda, salt and sugar in a bowl.
4. Whisk the oil and half the vanilla into the soy drink, pour into the dry ingredients and whisk until just smooth.
5. Divide between the cases and bake for 18 to 20 minutes, until lightly golden and springy. Cool completely on a wire rack.
6. For the frosting, beat the plant-based block spread until soft. Gradually beat in the icing sugar, then the rest of the vanilla and soy drink, until light and smooth. Chill for 15 minutes if it's too soft to hold a swirl.
7. Pipe or spoon a swirl onto each cupcake.