Vegan things always go down well, but even if you’re not vegan I still recommended this recipe. It tastes so much like normal cupcakes, and sprinkles make it that much better. And… who doesn’t like sprinkles!
Ingredients:
For the cupcakes:
- 225g self raising flour
- 205g caster sugar
- 1/2 tsp baking powder
- 250ml soya/almond/oat (dairy free) milk
- 80ml vegetable/sunflower oil
- 2 tsp vanilla extract
- 1 small tub colourful sprinkles
For the Icing:
- 375g icing sugar
- 160g dairy free spread
- 1 tsp vanilla extract
- 2 tbsp soya/almond/oat (dairy free) milk
- Sprinkles to decorate
For the cupcakes: Preheat the oven to 180C/350F/Gas mark 4.
Whisk together the flour, sugar and baking powder until well combined. Add in the dairy free milk, vegetable/sunflower oil, and vanilla, mix until no lumps and then stop. Fold in the sprinkles, but don’t mix to much otherwise they’ll turn white.
Line a cupcake tray with cupcake cases, and spoon the mix into the cases around 3/4 of the way up. Bake for 20-25 minutes until quite firm. Leave to cool for 10 minutes when out.
For the icing: Cream together all the ingredients until smooth. If it turns out lumpy, just use the electric beaters.
Now you can pipe on the icing or just spread it over the cake, and don’t forget to add the sprinkles!
ENJOY!
Boom Bakes 