I recently went in for a competition run by Hummingbird Bakery to win a copy of their new book and a KitchenAid (I dream of owning a KitchenAid!). Sadly I didn’t win, and I content myself by thinking that maybe they just didn’t want a vegan cupcake.

Anyway, I’m not bitter, I will one day own a KitchenAid, and I even went a bought a copy of Hummingbird’s ‘Home Sweet Home’ for some inspiration. You see, no hard feelings on my part!

Here’s the first recipe inspired by my new cookbook – a delicious strawberry milkshake flavoured cake using milkshake powder/Nesquik to give a thoroughly authentic taste. Enjoy.

Strawberry Milkshake Cupcakes (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes 12

• 200g self-raising flour
• 100g caster sugar
• pinch of salt
• 100ml sunflower oil
• 150ml oat milk (such as Oatly)
• 1/2 tsp bicarbonate of soda
• 1/2 tsp lemon juice
• 2 tbsps strawberry milkshake powder (Nesquik is dairy and nut-free and totally vegan)

– 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, milk shake powder 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.

Strawberry Milkshake Frosting (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free,

vegetarian and vegan)

enough to frost the cupcakes

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 mixed with 2 tbsps strawberry milkshake powder

– 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.