300 g caster sugar
150 ml sunflower oil
1 teaspoon vanilla extract
500 g dairy-free soya yoghurt
2 teaspoons cider vinegar
350 g plain flour
1 teaspoon bicarbonate of soda
1½ teaspoons baking powder
For the vegan vanilla icing
200 g dairy-free soya spread, chilled
660 g icing sugar
½ teaspoon vanilla extract
Preheat the oven to 170°C fan/375°F/gas 5. Place the sugar, oil and vanilla extract in a large bowl, then beat with an electric mixer (I prefer the free-standing type) for 1 to 2 minutes, until well combined. Mix the yoghurt and vinegar together in a bowl, then add to the mixture and beat for 1 to 2 minutes. Add the remaining cupcake ingredients and 1 teaspoon of fine sea salt, then whisk until smooth and just combined. Fill the paper cases two-thirds full with mixture, but don't bother to smooth it out. Bake for 20 minutes, or until they spring back when touched. Leave to cool, transferring to a wire cooling rack after 5 minutes.
Meanwhile, make the icing. Beat the soya spread with an electric mixer for 1 to 2 minutes, or until smooth. Sift the icing sugar into a large bowl, then add to the soya spread in two stages, beating well between each. Add the vanilla extract and a small splash of water, then whisk for a further few minutes, or until silky smooth – if it's too stiff, add a splash more water to loosen. Once the cupcakes are cool, decorate them with the icing and add a few sprinkles too if you like – whatever takes your fancy – then enjoy.
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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.
When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.
For further information about sustainably sourced fish, please refer to the useful links below:
Marine Stewardship Council