TheVeganKind Supermarket

These cupcakes inspired by “Ms Cupcake’s” fantastic naughty vegan baking recipe book. I’ve tried to make them a little less naughty though. See full recipe below.


Dry Ingredients:

200 grams gluten free self raising flour
1/4 tsp xanthan gum
100 grams caster sugar
1 tbsp powdered stevia
1/4 tsp salt
1/4 tsp bicarbonate of soda, (this replaces the egg)
1/4 tsp baking powder

Wet Ingredients:
Mix together 200ml non dairy milk with 20ml cider vinegar and leave to stand for a few minutes
80ml rapeseed oil
1 tbsp vanilla extract

Add the wet ingredients to the dry and stir gently for just one minute. Quickly fill the cupcake cases and put them in a tin. Give the tin a good tap before going putting in the oven to disperse the bubbles. Cook for about 15 minutes.

Your oven should be 180 degree C
Makes 12 cupcakes.

Buttercream:
75 grams vegetable shortening like Stork Crisp And Dry
75 grams non dairy margarine spread
400 grams icing sugar
1 tbsp vanilla extract
a little non dairy milk if needed

Sift the sugar then cream well with the other ingredients adding a little milk if you want it softer.

I topped my cupcakes with a blackberry and added a little purple colouring to my buttercream.

Interested in getting “Ms Cupcake” The Naughtiest Vegan Cakes In Town? Click Here.

TheVeganKind Supermarket
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