Snowy Chocolate and Vanilla Cupcakes

The idea for these cupcakes came from the inches of snow that have fallen in the last week. Everything looks and sounds so different in the snow and I find it a real joy, maybe only because it’s not that usual in the UK, and we never have it for long enough to get bored with the whole snow palaver. So in making the girls some cupcakes for after school, I topped them with a generous sprinkle of snow-like icing sugar and some rather cute edible wafer snowflakes. Vanilla buttercream would give an even more snowy effect.

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

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makes 12

  • 200g self-raising flour
  • 100g caster sugar
  • pinch of salt
  • 100ml sunflower oil
  • 150ml oat milk
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp lemon juice
  • 1/2 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.

Fluffy Chocolate Buttercream (dairy-free, egg-free, soya-free, sesame-free, nut-free, gluten-free, vegetarian and vegan)

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Enough to spread on 12 cupcakes, double the mix to pipe luscious mounds of buttercream!

1/3 cup dairy-free spread
2 tbsps vegetable fat
1/3 cup cocoa powder
2 1/2 cups icing sugar
Up to 1/4 cup oat milk

– Whisk together the fats.
– Add the cocoa and whisk well.
– Whisk in the icing sugar, 1/2 cup at a time, adding a splash of oat milk each time.
– Pipe or spread onto the cupcakes.

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Jubilee Victoria Sponge Cupcakes

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)

makes 24

  • 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.