Vanilla Cupcakes with Coconut & Raspberry Icing (Vegan)

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Nothing beats a cupcake. Simple, dreamy little bites of heaven - I whipped these up for the ladies of Sweaty Betty, they went down a right treat post yoga. (I realise all recipes have been plant based so far - we welcome all cake round ‘ere, vegan or not, I’ve just been experimenting with plant based baking recently hehe).

If you fancy a pretty fail-safe vanilla vegan cupcake - open to adaptation, then check these babies out…

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What you will need:

300ml oat milk (or whatever plant based milk floats ya boat)

1tbsp apple cider vinegar (I know, sounds grim - but it works!)

200g self raising flour

125g ground almonds

150g vitalite (any dairy free butter alternative)

2tsp vanilla extract

1tsp baking powder

Icing:

Coconut yoghurt

raspberries

LET’S BAKE:

Prep your trays and cases, pre heat the oven to 180C

Combine the oat milk and apple cider vinegar and leave for a few minutes to do it’s thang whilst you prepare your other ingredients.

Add in all your other ingredients and combine well. Spoon into your cupcake cases (don’t be too generous, I always make this mistake!) and bake for 15-20 minutes. You will probably get around 12 cupcakes (minus two for inevitable ‘taste tests’ hehe).

For your icing, pour your coconut yoghurt in a bowl and get whisking! I like icing to be pretty thick, so if ya have a hand held whisk then deffo use that - if not, elbow grease it is. Add in some raspberries, or just pop one on top of each cake. Whatever ya fancy.

Pour a cup of tea / prosecco and enjoy!

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Let me know what ya think of these, and if you have any ideas of how we could adapt to make them even better…

veganImmy May