Recipe: Vegan Vanilla Cupcakes with Frosting

We served these delicious cupcakes at our recent Valentines Day in the Valley event. They are a delicious, cruelty free treat.

Ingredients - Cupcakes

- 1 1/4 cups of self raising flour

- 3/4 cup of caster sugar

- 1/2 cup oil 

- Egg Replacer for the equivalent of two eggs

- 1/2 cup soy milk

- 2 teaspoons of vanilla essence

Ingredients - Icing

- 1/2 cup softened butter substitute (such as Nuttelex)

- 3 cups of icing sugar

- 2 teaspoons soy milk

- 1 teaspoon of vanilla essence

Method - Cupcakes

- Combine the oil, eggs, milk and vanilla in a bowl. Beat with an electric mixer until combined (or stir well).

- In another bowl, combine the flour and sugar. 

- Combine the two mixtures, folding the dry ingredients through the wet ingredients.

- Spoon the batter into patty pans, filling approximately two thirds full. Depending on the size of your pans the batter should make between ten and twelve cakes.

- Bake for approximately 20 minutes or until golden on the top.

Method - Frosting

- Using an electric mixer, beat the butter for 5 minutes or until it becomes creamy. 

- Add the icing sugar, one tablespoon at a time, beating until combined. 

- Add the soy milk and vanilla and continue beating for about 30 seconds until well mixed. 

- Spoon the buttercream into a piping bag with a large nozzle and pipe onto cupcakes or you can use a spatula or butter knife to apply for a more rustic look. 

- We sourced our vegan heart sprinkles from Coles Supermarket.

Our Valentines Day event sweets tray.