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.

In fact, they’re extremely tasty and I’ll be sure to make them again for myself soon.

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

1. Preheat the oven to 180 degrees celcius and line your 12 cupcake moulds with cupcake liners.
2. Add the softened butter to an electric mixer and mix until creamy and smooth in consistency.
3. Add the sugar and vanilla to the butter and mix well for 2 minutes until nice and fluffy.
4. Next add the flour, baking powder, baking soda and salt and start to mix in whilst slowly pouring in the milk until completely combined.
5. Divide evenly between the cupcake liners, filling to about three quarters full so they don’t overflow when rising in the oven.
6. Bake for around 20-25 minutes, or until a knife/toothpick comes out clean.
7. Leave them to cool completely for around 30 minutes.
8. During this time you can make the frosting!
9. Put the vegan butter into the electric mixer with the vanilla and whisk for around 1 minute until smooth and creamy.
10. Add the icing sugar in around 80g portions and mix in completely before adding the next load.
11. 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.
12. Put the frosting into either a piping bag/gun or spread evenly with a knife into any pattern or shape you wish.
13. Finally, finish by decorating with anything you desire, I chose to use the Fairy Princesspirnkle pot from Dr.Oetker.
14. Enjoy!

Love, always.

Becca-x