Vanilla cupcakes (vegan friendly) by Knights Bites
We’re in love with these yummy vanilla cupcakes by Katie of @knights.bites, they’re super delish and vegan friendly too! Happy Baking xx
Ingredients:
200g self-raising flour
200g caster sugar
1/4tsp baking powder
1/4tsp bicarbonate of soda
1/4tsp sea salt
200ml soya milk
4tsp apple cider vinegar
1tsp vanilla extract
80ml vegetable oil (rapeseed/sunflower)
Topping Ideas:
Choc drops (Callebaut 811)
Crumbled Honeycomb
Nibbed Pistachio
Callebaut Blossom Curls
Method:
1. Preheat oven to 175C and line cupcake tray with cases.
2. Combine the soya milk and apple cider vinegar and set aside to curdle for around 10 minutes.
3. In a large bowl, with a large spoon, mix the flour, sugar, bicarbonate of soda, baking powder and salt together.
4. Make a well in the centre and mix in the soya milk/vinegar mixture, the oil and the vanilla extract. Work quickly here and tap the bowl on the work surface to get rid of any air bubbles and to avoid the raising agents activating.
5. Spoon the mixture into the cupcake cases and bake in the centre of the preheated oven for around 15-18 minutes, or until a skewer comes out clean.
6. Leave to cool in the tray for 10 minutes and then transfer to a wire cooling rack.
Thank you to our lovely friend Katie of Knights Bites @knights.bites for this delicious recipe!
