Jamie Oliver

Jemma’s vegan vanilla fudge cupcakes

Butter free & egg free

Jemma’s vegan vanilla fudge cupcakes

Makes 24
Cooks In45 minutes plus cooling
DifficultyNot too tricky
Nutrition per serving
  • Calories
    320
    16%
  • Fat
    11.8g
    17%
  • Saturates
    2g
    10%
  • Protein
    2.3g
    5%
  • Carbs
    54.2g
    21%
  • Sugars
    42.3g
    47%
  • Salt
    0.4g
    7%
  • Fibre
    0.7g
    -

Of an adult's reference intake

Recipe From

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Ingredients

  • 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
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Method

  1. 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.
  2. 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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Nutrition per serving
  • Calories
    320
    16%
  • Fat
    11.8g
    17%
  • Saturates
    2g
    10%
  • Protein
    2.3g
    5%
  • Carbs
    54.2g
    21%
  • Sugars
    42.3g
    47%
  • Salt
    0.4g
    7%
  • Fibre
    0.7g
    -

Of an adult's reference intake


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