I quite often receive orders for cupcakes that have to match certain dietary requirements. Whether it be egg free, gluten, dairy free or even vegan I still have to stick to my cupcake rules – no artificial flavourings & no nasty stuff. I know I often bang on about this a little too much, but it is really important to me that my cupcakes contain nothing but yummy goodness and you know that you are not putting anything nasty into your tummies. It has taken me a while to perfect my recipes too so now that I am confident with these I feel its only right to share a few every now and again – sharing is caring and all that!
So today, I am going to share a really simple vegan cupcake recipe. Its not only vegan, its also gluten free and of course dairy free – vegan’s don’t eat any animal product whatsoever – so no butter, no eggs, no cream for example. Oh and just to clear anything up – I’ve often seen people commenting saying they use Stork spread in vegan cakes – you mustn’t as this actually has buttermilk in! A tiny bit, but still not acceptable.
This recipe will yield 24 yummy, light & fresh cupcakes, and will easily double up if you need to make more:
Preheat the oven to 160°C and line your cupcake tin ready
For the icing: