Celebration Cupcakes

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Here (at last) is the recipe for the celebration cupcakes I made for little S, the ones that were to be decorated with the rainbow drops I made on Thursday. They’re a basic vanilla cupcake topped with rich, decadent chocolate buttercream – just what little S asked for to celebrate her end of term certificate (it was for ‘excellent progress in all areas of learning’ – how great is that for a little girl in reception! :-))

Celebration Cupcakes with Chocolate Buttercream (dairy-free, egg-free, nut-free, soya-free, vegetarian and vegan)

This recipe is from Vegan Cupcakes Take Over the World

Makes 12 cupcakes

  • 1 cup oat milk
  • 1 tsp lemon juice
  • 1 1/4 cups of plain flour
  • 2 tbsps corn flour
  • 3/4 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 1/2 cup dairy-free spread
  • 3/4 cup granulated sugar
  • 2 tsp vanilla extract

– Preheat the oven to 180 degrees centigrade. Line a muffin tin with cupcake cases.

– Add the lemon juice to the oat milk and set aside

-Sift together the flour, baking powder, bicarb and salt. Set aside.

– Cream together the spread and sugar until light and fluffy. Then beat in the vanilla. Then the flour mix and the milk mix in alternate bits.

– 2/3rds fill the cupcake cases.

– Bake for 20-22 minutes, until a knife comes out clean.

– Transfer to a wire rack to cool

Chocolate Buttercream

makes more than enough for these cupcakes

  • 1/3 cup dairy-free spread
  • 2 tbsps vegetable fat (Trex)
  • 1/2 cup sifted cocoa powder
  • 2 1/2 cups icing sugar
  • 1/4 cup oat milk
  • 1 tsp vanilla extract

-Whisk together the spread and fat.

– Whisk in the cocoa powder.

– In stages, whisk in the icing sugar, adding a dash of oat milk now and then.

– Whisk in the vanilla.

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