These little vegan cupcakes are great as an afternoon tea snack, or even as a sweet treat after dinner.
You Will Need: (Makes 12 Vegan Cupcakes)
- 150g Caster Sugar
- 150ml Sunflower Oil
- 2tsp Vanilla Extract
- 250g Soya Yoghurt, plain
- 175g Plain Flour
- 1tsp Baking Powder
For the icing:
- 100g Soya Spread
- 300g Icing Sugar
- 1tsp Vanilla Extract
Preheat the oven to 170*C.
Place the sugar, oil and vanilla extract into a bowl and whisk for 2 mins.
Mix in the yoghurt and whisk for a further minute.
Sieve in the flour and baking powder and fold it in until all combined.
Spoon into cupcake cases and bake for 20 mins.
Whilst the vegan cupcakes are cooling, mix together the spread, icing sugar and vanilla extract until it’s silky smooth.
Once the cakes have cooled, spoon the icing on top and smooth down.
Optional: You can also add a tablespoon of cocoa powder to the icing for a chocolate flavour, or mashed banana.