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Maple flavoured vegan cupcakes topped with faux buttercream, sprinkles and sweeties.

Close up of Vegan Cupcakes with Faux Buttercream topped with sprinkles and jelly tots

CUPCAKES?

Like cupcakes?

They're just a bit of fun aren't they?  Well they are, but they aren't all froth you know. This is a serious business! They have to be vegan and you have to get them right.

They have to pass my child's taste test.


A row of Vegan Cupcakes with peach coloured faux buttercream topped with sprinkles and jelly tots

VEGAN CUPCAKES WITH FAUX BUTTERCREAM


My son is always eager to do a spot of baking, so when I said we were going to make cupcakes together, he said he would like to make some for his daddy.

As you know by now my husband is vegan, so vegan cupcakes they had to be, but I felt they still needed buttercream, even if it had to be faux buttercream.

My cupcakes are flavoured with maple syrup.

There's just something a bit special about maple syrup, isn't there and it brings a great flavour to these cupcakes. More maple recipes to come.

print recipe

Vegan Cupcakes with Faux Buttercream
A maple flavoured cupcake topped with faux buttercream, sprinkles and sweeties.
Ingredients
  • 125 ml soy milk
  • ½ tsp white wine vinegar
  • 125 ml Clark's maple syrup
  • 85 ml rapeseed or sunflower oil
  • 2 tsp vanilla extract
  • 225g plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • a pinch of salt
Instructions
1. Preheat the oven to 180c/160c fan/350f/gas mark 4.2. Line a cupcake or muffin tray with 12 cases. 3. Mix all the wet ingredients and set aside for a few minutes.4. Sieve the dry ingredients together in another bowl, then pour in the wet ingredients and mix together until just combined.5. Dollop spoonfuls of the mixture into the cases, then bake for 20-25 minutes until golden.6. Move to a cooling rack and once cool, decorate with faux buttercream, sprinkles and sweeties.7. Enjoy!
Details
Total time:
Yield: 12 cupcakes

Notes:

I didn't add the recipe for buttercream, as it is a dollop, then a sprinkle kind of a thing.

Just take a large dollop of dairy free spread, then add icing sugar, beat it in, and keep adding more until the texture is right. I added some food colouring right at the beginning, and a little splosh of soy milk at the end to loosen it up a bit for piping.

Honestly, it is dead simple. just keep beating. You don't need a recipe.




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