The UK seems to have been hit by Jubilee fever…. there is more bunting around than you could possibly imagine and patriotic stuff to buy everywhere. The girls have a Jubilee party at school tomorrow and were in need of some cupcakes, so here’s my version – based on an oh-so-traditional Victoria sponge – a vanilla sponge with velvety white buttercream and red and blue adornments.
Jubilee Victoria Sponge Cupcakes (dairy-free, egg-free, nut-free, sesame-free, soya-free, vegetarian and vegan)
- 400g self-raising flour
- 200g caster sugar
- pinch of salt
- 200ml sunflower oil
- 300ml oat milk
- 1 tsp bicarbonate of soda
- 1 tsp lemon juice
- 1 tsp vanilla
– Preheat the oven to 180 degrees Centigrade/Gas mark 5
– Place liners in a cupcake tray
– Sift the flour and salt into a bowl. Stir in the sugar.
– In a separate bowl, mix together the oat milk, bicarb, lemon, vanilla and oil.
– Pour the wet ingredients into the dry and gently mix, until well combines.
– 2/3rds fill the liners and bake for 18-20 minutes, until lightly golden and a knife comes out clean.
– Cool on a wire rack.
Velvety White Buttercream (dairy-free, egg-free, nut-free, sesame-free, gluten-free, soya-free, vegetarian and vegan)
enough to ice 24 cupcakes
- 1/4 cup vegetable fat (such as Trex)
- 3/4 cup dairy-free spread (such as Pure)
- 3 cups icing sugar, sifted
- 1/4 cup oat milk
– Whisk together the spread and vegetable fat.
– Add the icing sugar, 1/2 cup at a time with a splash of the oat milk, until fully combined and nice and fluffy.
– Pipe or spread onto the cupcakes.