I made these vegan cupcakes for Emily's birthday this week with the help of my vegan flat mate Millie.
They were actually really easy to make, so if you want the recipe here goes!
4 oz soya butter, 4oz caster sugar, 4oz self raising flour - cream all of these together starting with the butter and sugar and then adding the flour. It will be a really stiff mixture so to make it nice and creamy add soy milk. I did this spairingly until I though it looked about the right texture so all measurements went out the window sorry! You can also buy vegan egg substitutes now but this worked just as well.
Bake as normal for about 20-25 mins until lightly browned on about 160 degrees.
To make the butter icing I used 6oz icing sugar and 3oz soya butter, creamed together. I then tried the palette knife technique of apply the butter cream which kinda worked, but not brilliantly. I will keep trying!! Practice makes perfect.
I then melted a slab of Tesco own plain chocolate as I know some dark chocolates still have milk in. And then drizzled the chocolate in the middle of the holes created by the icing.
They went down surprisingly well :) and I'm guessing they could be healthier by using soya butter and no eggs?! Who knows!