If you are sensitive to eggs and are also a vegan (does not really matter whether you are vegan or not, they are tasty anyway), these cupcakes are moist and delicious and suit vegetarians/vegans as well. Low in calories and fat, but do not eat them all as they are high in sugar if you ice them as well.
Serves: 10-12 medium sized cupcakes
Prep time: 10 mins for cakes, 5 minutes for icing
Cook time: 20 mins (test with a skewer)
Dietary: Suitable for egg and dairy sensitivity, plant-based diets
Ingredients:
For the cupcakes
100g self-raising flour
50g caster sugar
½tsp baking powder (gives an extra rise)
100ml (3½fl.oz) dairy free milk (such as soya, almond or coconut)
2tbsp sunflower oil
½tsp lemon juice
1½tsp vanilla extract
For the icing
200g icing sugar
4tbsp soya or almond milk (same as you used before)
2tsp vanilla extract
Small drop food colouring, depending on which one you prefer
Decoration, such as sprinkles or berries
Method:
- Heat oven to 180°C/160°C fan/Gas mark 4. Put your cupcake cases into a muffin tin or tin big enough to hold the cases.
- Take 2 bowls – tip in the flour, sugar and baking powder in one, and the milk, vanilla and oil in the other. Stir the lemon juice into the milk mix, then pour into the dry mix and whisk to make a smooth texture.
- Spoon the mix evenly into each case, and place in the oven to bake. They should be a light golden brown after 25 minutes so test with a skewer or toothpick to ensure they are baked through. Remove from tin and leave to cool on the rack, before icing.
- To make the icing, simply mix together the ingredients until smooth and thick, make sure cupcakes are completely cool, then spoon over the icing. You can leave it as a circle in the middle or spread it out – it does not matter if it drizzles!
- Decorate to your liking and watch everyone get stuck in!
Nutrition per cake: 205 calories (allow for more calories if you only have 10 cakes)
