I’m very much enjoying baking again. Since starting to eat an almost entirely plant-based diet, making cake and baking in general hasn’t been on my radar.
Now I’m pretty much banging out amazing vegan meals every night, I decided it was time to start getting back into baking again – but of course with a vegan twist.
Due to the awful disaster of Hurricane Irma, at work this week we’ve had a cake sale to raise money for those who’ve been affected.
I took this opportunity to test my cupcake baking skills and I took inspiration from The Minimalist Bakers Vegan Funfetti Cupcake recipe.
As always, I’ve completed my own twist on their recipe to suit my own ingredients – they turned out pretty good if I say so myself.
Because the mixture has no ‘egg’ ingredient, the cake mixture itself is very runny compared to a usual and I found it took a lot longer than a regular cake mixture to bake in the oven. The cakes themselves also seems to go brown – and kinda looked burnt – but luckily they didn’t taste that way and they went down amazingly at the cake sale.
I N G R E D I E N T S
For the cake;
1 cup of soy milk (or alternative non-dairy milk)
115g vegan butter – I like the Vitalife Sunflower Oil Spread
200g caster sugar
2 tsp vanilla flavouring
190g plain flour
11⁄2 tsp baking powder
11⁄2 tsp baking soda
¼ tsp sea salt
For the frosting;
115g vegan butter
375g icing sugar
1⁄2 tsp vanilla flavouring
M E T H O D
- Preheat the oven to 180 degrees celcius and line your 12 cupcake moulds with cupcake liners.
- Add the softened butter to an electric mixer and mix until creamy and smooth in consistency.
- Add the sugar and vanilla to the butter and mix well for 2 minutes until nice and fluffy.
- Next add the flour, baking powder, baking soda and salt and start to mix in whilst slowly pouring in the milk until completely combined.
- Divide evenly between the cupcake liners, filling to about three quarters full so they don’t overflow when rising in the oven.
- Bake for around 20-25 minutes, or until a knife/toothpick comes out clean.
- Leave them to cool completely for around 30 minutes.
- During this time you can make the frosting!
- Put the vegan butter into the electric mixer with the vanilla and whisk for around 1 minute until smooth and creamy.
- Add the icing sugar in around 80g portions and mix in completely before adding the next load.
- The frosting should be nice and thick to make sure it keeps its shape when piped onto the cakes, if you need to add a bit more moisture – add a splash of dairy-free milk.
- Put the frosting into either a piping bag/gun or spread evenly with a knife into any pattern or shape you wish.
- Finally, finish by decorating with anything you desire, I chose to use the Fairy Princesspirnkle pot from Dr.Oetker.