Gorgeously light and fluffy vegan vanilla cupcakes topped with BioCreamy
You’ll love these cupcakes for their beautiful colour, light and fluffy texture and lovely blend of flavours.
Ingredients
- 1 ¾ cups All Purpose Flour (220g)
- 1 cup White Granulated Sugar (200g)
- 1 tsp Baking Soda
- ½ tsp Salt
- 1 cup Soy Milk (240ml) or other non-dairy milk
- 1/3 cup Canola Oil (80ml) or Vegetable Oil*
- 2 tsp Vanilla Extract
- 1 Tbsp Distilled White Vinegar
Toppings
- 300g BioCreamy - Original
Decoration
- Fresh Sliced Strawberries (optional)
- Grated Vegan Chocolate (optional)
- Crushed Dried Strawberries (optional)
Method
- Preheat the oven to 350°F (180°C) and line a cupcake tray with 12 cupcake liners.
- Sift the flour into a bowl and add the sugar, baking soda and salt.
- Then add the soy milk, vanilla extract, oil and white vinegar.
- Mix until just mixed, using a hand whisk to get rid of any big lumps. Don’t overmix, tiny lumps are fine.
- Pour the batter into a jug that allows for easy pouring and pour evenly into the 12 cupcake liners, ensuring that all the batter is used up.
- Place into the oven and bake for 20-25 minutes. Check the cupcakes at 20 minutes and if a toothpick inserted into the center doesn’t come out clean, then put them back in for a further 5 minutes.
- Move to a cooling rack and allow to cool thoroughly before frosting.
- Prepare the BioCreamy in a piping bag and apply according to preference.
- Decorate with fresh strawberry slices, grated vegan chocolate, or crushed dried strawberries before serving (optional).
Enjoy!