Light and Fluffy Vanilla Cupcakes

by Claire Hammat (follow)
Easy (2874)      Dessert (1081)      Vegan (744)      Cake (270)      Cupcakes (79)      Cheap (51)     
These Vanilla Cupcakes are insanely fluffy and light and oh so delicious! These cupcakes are a must have for when you have a friend over for tea or a children's birthday party.

The biggest plus of all with these yummy cupcakes is that they are 100% cruelty free! No animal products are used in this recipe!

However don't let that put you off. If you've never tried vegan before these are far more lighter and tastier than any other cupcake, just try for yourself.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes: 24 cupcakes


For the Vanilla Cupcakes

1 cups self-raising flour
1 cup caster sugar
1 teaspoon baking powder
teaspoon salt
1 cup unsweetened plain soy milk
cup canola oil
2 tablespoons vanilla essence
1 tablespoon white vinegar


1/2 cup dairy free spread
1 1/2 cups icing sugar
1/2 teaspoon pure vanilla essence
1-3 tablespoons almond or plain soy milk


For the Vanilla Cupcakes

Preheat the oven to 180 degrees C. Line two cupcake trays that hold 12.
In a large bowl, whisk together all the dry ingredients.
In a separate bowl, whisk together all the wet ingredients.
Once each is mixed pour the wet mixture into the dry mixture and whisk together. It's important not to over mix.
Fill the cupcake liners about two-thirds full with mixture, take care to clean any spills off the
baking tray to avoid burns.
Bake for approximately 20minutes or until a toothpick inserted in the centre of the cupcake come out clean.
Ensure the cupcakes have completely cooled before icing.

For the Icing

In a medium bowl, place the dairy free spread and use a fork to cream the spread until very soft.
Once soft and creamy add the vanilla essence and almond/soy milk and mix together.
Once these ingredients are combined slowly add the icing sugar ask you whisk until the icing is all combined, light and fluffy.

Now you can ice your cupcakes and enjoy!

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