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School fete cupcakes

(8 ratings)

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School fete cupcakes
School fete cupcakes
  • Makes: 12

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

These cute little cupcakes are perfect for kids. Topped with vanilla buttercream icing and sugar flowers, you really can't go wrong. Did we mention they're vegan too?

Ingredients

  • 170ml (6fl oz) organic soya milk
  • 1/2 tsp apple cider vinegar
  • 80ml (21/2fl oz) rapeseed oil
  • 170ml (6fl oz) agave syrup
  • 2 tsp Nielsen-Massey organic vanilla extract
  • 185g (61/2oz) self-raising flour
  • 1/2 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 1/4 tsp vanilla sea salt such as Halen Mn
For the vanilla icing:
  • 50g (1 3/4 oz) pure dairy-free soya spread
  • 50g (1 3/4 oz) white vegetable fat such as Trex
  • 300g (10 oz) icing sugar
  • Splash of soya milk
  • 2tsp vanilla extract
  • Pink or blue gel food colouring
  • Sugar flowers
  • Hundreds and thousands
  • Coloured sugar, to sprinkle

If you can't get vanilla sea salt, buy a vanilla pod and use some of the seeds in the cake mix.

Method

  1. Preheat the oven to 180C (350F/Gas 4) and line 1 or 2 cupcake tins with paper cases.
  2. Whisk together the soya milk and cider vinegar and leave to stand for 5 minutes. Add the oil, agave syrup and vanilla extract and beat until smooth.
  3. In a separate bowl, sift together the flour, bicarbonate of soda, baking powder and vanilla sea salt. Slowly incorporate the dry mixture into the wet, mixing until only a few little lumps appear. Divide the mixture evenly among the cupcake cases.
  4. Bake in the oven for 2022 minutes if a toothpick inserted into the centre come out clean, they are ready. Cool slightly in the pan, then leave to cool completely on a wire rack.
To make the icing:
  1. Beat the fats together until light. Add the icing sugar and continue beating for about 3 minutes.
  2. Add the vanilla extract and the pink or blue food colouring. Beat for a further 45 minutes until the icing looks like the fluffiest clouds youve ever seen! Use to ice the cupcakes.
  3. Top with sugar flowers, hundreds and thousands and coloured sugar.
This recipe is taken from Britain's Best Dish, published by Dorling Kindersley, priced 20, available from Amazon

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