Vegan cupcakes.

8fl oz soya milk

1 tsp vinegar - cider vinegar is best

5oz caster sugar

3fl oz vegetable oil

1 and half tsp vanilla extract

4oz plain flour

1 and half oz cocoa pdr

Three quarters tsp bicarbonate of soda

Half tsp baking pdr

Quarter tsp salt

Preheat oven to 175 C. Line muffin tin with paper liners. Whisk soya milk and vinegar together and set aside to curdle. Then add sugar, oil and vanilla and beat until foamy. In separate bowl, sift and mix flour, cocoa pdr, bicarb, baking pdr and salt. Mix into wet ingredients, I do all the process in a mixer. Pour into liners, three quarters fill. Bake 18 - 20 minutes. Eat hot or allow to cool and spread with 'buttercream', or decorate.

 

Buttercream - I find half this quantity is plenty

3 oz vegan marge

Half tsp vanilla essence

6 oz sieved icing sugar

2 oz sieved cocoa pdr



Whizz together and smother cakes!



Courtesy 'Vegan cupcakes take over the world' by Isa Chandra Moskowitz and Terry Hope Romero



Another nice one is shortbread, I make a hazelnut shortbread with strawberries dessert, but you could adapt it to be more cakey. It is by Delia, form her vegetarian collection. I use the little vanilla desserts or custard for the middle, but the shortcakes alone would be lovely.