These vegan cupcakes store up to 3 days (by when they have all been eaten), in a cool dry place. If icing the cupcakes like I did, for a party, then best to store in the fridge so the icing doesn’t melt and run.


Ingredients (serves 12)

  • 1 cup Self Raising Unbleached Flour
  • 1/2 cup Vegan White Sugar
  • 1/4 cup Light Oil
  • 3/4 cup Soy Milk
  • 1 teaspoon Vanilla Essence
  • 1 tablespoon Apple Cider Vinegar
  • Few drops Food Colours - Red, Blue, Green & Orange. Queen brand makes vegan colours.

Method

  1. Preheat oven to 180 degrees C and line cupcake pan with liners.
  2. Mix the flour, sugar and vanilla essence till well combined.
  3. Add the oil, Apple Cider Vinegar & Soy Milk.
  4. Whisk well together for a few minutes until mixed well till smooth. At this stage if wanting to make rainbow cupcakes then drop a few drps of desired colouring into the batter or, proceed with making plain cup cakes.
  5. Drop approximately 2 Tablesppoons of batter in each cupcake liner.
  6. Bake for 18 - 20 minutes or until, a skewer inserted into the centre of a cupcake is clean.
  7. Cool thoroughly before icing or dip tops in warm melted jam and dust with powdered sugar.

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