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.
