1 1/3 Cups of Self raising flour
1 Cup of Caster Sugar
1 Cup of "Lite" or "Low Fat" Soy Milk
1/2 Cup of Vegetable Oil
1 Tablespoon of Vinegar
1 Teaspoon of Baking Powder
1/2 Teaspoon of Salt
1 Tablespoon of Strawberry Essence/Flavouring
24 Cupcake Cases
Ingredients - Frosting
1 Cup Icing Sugar
3 Large spoonfuls of Dairy Free Spread
2 Tablespoons of "Lite" or "Low Fat" Soy Milk
1 Teaspoon of Vanilla Essence
Pre-heat the oven to 180 degrees.
In a large mixing bowl, combine the self raising flour, caster sugar, baking powder and salt.
In a medium mixing bowl, whisk together the soy milk, vegetable oil, vinegar and strawberry essence until well combined.
Once mixed, pour the contents of the medium bowl into the large mixing bowl and whisk until completely combined. This will take approximately 1-2minutes.
Pour the cupcake mixture into the cupcake cases evenly, filling the cupcake cases approximately half way.
Bake in oven for 8-12minutes, or until the tops are just starting to go golden brown.
Remove from oven and allow to cool on a wire cooling rack.
Method - The Frosting
In a medium sized mixing bowl, add the dairy free spread, soy milk and vanilla essence. Combine these with a fork or small whisk until blended.
Add the icing sugar to the bowl and mix until you have a creamy "melted" vanilla ice cream looking frosting.
Once the cupcakes have cooled you can now decorate them with the vanilla frosting.
Store cupcakes in an airtight container in a refrigerator.
The same method can be used to make Strawberry and Vanilla Cake, instead of using cupcake cases, evenly divide the mixture between 2 cake tins, bake for the same time and use strawberry jam as filling.