Vegan cupcakes that no one will know are vegan!
(Dairy free)
Replacement Ingredients
Water (in lieu of milk) Vinegar (in lieu of egg) Nuttelex (in lieu of butter) Ingredients 250ml water (room temperature ~23C) 90g Nuttelex (butter or margarine if you don’t need to replace) (softened) 1 tablespoon vinegar 1 tablespoon vanilla (or one teaspoon if using butter/marg) 1 ¾ cups Plain Flour 1 cup caster sugar 1 teaspoon bicarb soda ½ teaspoon salt Method Preheat your oven to 180C. Put liquids and butter (or whatever you use) in first and then add all sifted dry ingredients on top. Mix until all combined thoroughly, divide into cupcake cases. Bake in oven for 17-20 minutes. Use a skewer to check if they’re done or they will lightly spring back when touched. Cupcakes can be made chocolate by adding 1 – 2 tablespoons of sifted cocoa into the mixture while combining the ingredients. Buttercream Icing Mix one part Nuttelex (replace butter) with two parts icing sugar and one teaspoon of vanilla essence. |