Jemma’s vegan vanilla fudge cupcakes

Jemma’s vegan vanilla fudge cupcakes

Butter free & egg free

Jemma’s vegan vanilla fudge cupcakes

45 mins plus cooling

Not Too Tricky

makes 24

nutrition per serving

320

Calories


11.8g

Fat


2g

Saturates


42.3g

Sugars


0.4g

Salt


2.3g

Protein


54.2g

Carbs


0.7g

Fibre


of an adult’s reference intake


Recipe From

Jamie's Food Tube: The Cake Book

Jamie's Food Tube: The Cake Book

Ingredients

300g caster sugar

150ml sunflower oil

1 teaspoon vanilla extract

500g dairy-free soya yoghurt

2 teaspoons cider vinegar

360g plain flour

1 teaspoon bicarbonate of soda

1½ teaspoons baking powder

For the vegan vanilla icing

200g dairy-free soya spread, chilled

660g icing sugar

½ teaspoon vanilla extract

Method

Some vegan cakes are even better than normal ones, and these naughty vanilla cupcakes certainly are!

  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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