Vegan cupcakes

• unsweetened soya milk↗200ml ml
• vanilla paste↗1 tsp tsp
• cider or white wine vinegar↗2 tsp tsp
• self-raising flour↗225g g
• baking powder↗½ tsp tsp
• caster sugar↗200g g
• unsalted vegan plant butter block↗75g g

  melted (we used Flora)

• unsalted vegan plant butter block↗125g g

  softened

• vanilla paste↗½ tsp tsp
• icing sugar↗200g g

Step-by-step instructions

1. 1

   Heat the oven to 180C/160C fan/gas 4. Line a 12-hole cupcake or muffin tray with paper cases. In a jug, whisk the soya milk, vanilla and cider vinegar and set aside for 5 mins until the mixture looks like it is starting to curdle (this will help the cupcakes rise).

2. 2

   Meanwhile, in a large bowl combine the flour, baking powder, sugar and a pinch of salt.

3. 3

   Create a well in the centre of the flour mixture and pour in the curdled milk, followed by the melted plant butter. Whisk together to make a fairly smooth batter.

4. 4

   Divide the batter between the cases and bake for 20 mins until pale golden and a skewer inserted into the middle of a cupcake comes out clean. Leave to cool in the tin for 5 mins before transferring to a cooling rack to cool completely.

5. 5

   For the icing, beat the plant butter and vanilla paste using an electric whisk until light and fluffy. Add the icing sugar, a third at a time, beating until combined. Spoon the icing on top of the cupcakes and smooth with a butter knife or mini palette knife. Will keep in an airtight container at room temperature for up to three days