Vegan Cupcakes


Pomegranate-Buttercream-Cupcakes

Basic Vegan Cupcakes (makes about a dozen)

1 tbsp white wine vinegar
1 1/2 cups soya milk
2 cups of plain flour
1 cup of sugar
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
1/2 cup of sunflower/veg oil
1 tsp vanilla extract

Pre-heat oven to 180 degrees celsius.

Mix the vinegar and soya milk and leave to curdle for 5 mins.

Mix the dry ingredients – flour, baking powder, bicarbonate of soda, salt and sugar.

Add the wet (milk mix, oil and vanilla) and mix well.

Line a muffin/cupcake tray with paper cases.

Fill cupcake cases about 2/3rds. Bake for 15ish minutes until risen. Cool and frost.

This recipe can be easily customised. Substitute out some of the flour for cocoa (upto about 1/4 cup) for a chocolate version. Add some fruit/chocolate chips/crystallised ginger to the mix. Top with buttercream or ganache. The pictured ones had some pomegranate molasses in the mix and buttercream on top as well as the seeds in the cake and on top.

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December the 15th will be the last day to place an order in time for delivery before Christmas.