Jamie Oliver

Jemma’s vegan vanilla fudge cupcakes

Butter free & egg free

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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%
  • Sugar
    42.3g
    47%
  • Salt
    0.4g
    7%
  • Fibre
    0.7g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Recipe From

Book

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

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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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

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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