You’re organising your kid’s birthday party and you have everything sorted and then you find out you have a vegan coming but you can’t find any vegan cakes in the supermarket… No problem, super mum to the rescue, you can bake your own!
I have tried several different vegan recipes, trying to perfect that light and fluffy texture you get with eggs and real butter and I think I have finally cracked it, no pun intended 😊
- 190g self-raising white flour
- 110g granulated white sugar (aldi is listed as vegan)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 240g coconut cream
- 40g pure maple syrup
- 15g good quality vanilla bean extract
- 1 1/2 teaspoons apple cider vinegar
Preheat the oven to gas mark 4 and line your muffin pan with parchment paper muffin liners.
To a bowl, add all of the full-fat coconut cream, unlike the milk, this is already cream so just give it a light whisk.
In another bowl add the flour, sugar, baking powder, baking soda, and salt and whisk until combined.
Add the syrup, vanilla, and vinegar into the coconut cream and whisk until smooth. Slowly pour the liquids over the dry ingredients and whisk gently until the batter is smooth and no longer lumpy. Don’t over whisk as you will remove the air which will make your cupcakes super light and fluffy.
Fill your cupcake cases about halfway, this will give them plenty of room to rise.
Bake on gas mark 4 for 15 minutes until they are light and golden and test with a knife to make sure they are cooked completely. The paler ones for me where the tastiest, so be sure to get the timing just right.
Once cooled you can top them with a vegan buttercream.