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!
Ingredients (makes 12)
4 oz soya butter
4oz caster sugar
4oz self raising flour
For the icing:
6oz icing sugar
3oz soya butter
200g plain chocolate
1. Cream the butter and sugar together, and carefully sift in the flour. It will be a really stiff mixture so to make it nice and creamy add a splash of soya milk.
2. Bake as normal for about 20-25 mins until lightly browned on about 160 degrees. Remove from the oven and allow to cool on a wire rack.
3. To make the butter icing cream together the butter and sugar. Using a palette knife I applied the mixture to the top of the cupcakes.
4. Melt a 200g bar of plain chocolate and then drizzle 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!