It's hard to find delicious vegan cupcakes; they need to be super moist, fluffy and delicious. Lucky for you guys, we have the perfect recipe for you. 

It's moist, easy to make and suitable for all dietary requirements. You can use this base recipe for incorporating other flavours. However, not for chocolate, unless you are using a highly concentrated chocolate extract. 

This recipe makes approximately 24 cupcakes, depending on how big your cupcake cases are and how much you fill them. 

Ingredients:

  • 250ml unsweetened almond milk (soy/coconut/are fine too)
  • 1 tsp apple cider vinegar
  • 425g plain flour
  • 210g caster sugar (granulated is fine also)
  • 1 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 175ml vegetable oil
  • 1 tsp vanilla extract

We have a vegan buttercream recipe for you already, which you can find here.

Method:

  1. Preheat the oven to 140˚C Fan/Gas mark 1. Line a cupcake tin with liners. 
  2. Add the milk and cider vinegar to a bowl, whisk to combine. Allow curdling for 10 minutes. Curdling makes the cupcakes moist; you will not taste the vinegar at all.
  3. Sieve the flour, baking powder, bicarb of soda, salt and sugar into a standing mixing bowl.
  4. Add the milk mixture, oil and vanilla extract to the dry ingredients. Mix for 3 minutes until everything is combined. Be sure to scrape the sides and the bottom of the bowl.
  5. Fill the cupcake cases halfway full. You can use spoons or an ice cream scoop, whichever is more comfortable for you.
  6. Bake for 45 minutes. Slow baking allows the top to become flat, and even colouring. The cupcake won't have any cracks either. Once baked, insert a toothpick or a knife in the middle of the cupcake to ensure its cooked, a few crumbs on the blade is fine. Allow cooling completely before decorating.

Store cupcakes in an airtight container and consume within 3 days. Best eaten on the day they are baked and decorated.

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