Like cupcakes?

They're just a bit of fun aren't they?

But they aren't all froth you know. This is a serious business! have launched a cupcake competition and the prize is a ........ yes you guessed it a range cooker.

Now I'm not usually a fan of blogger competitions, but this one is with a brand I trust, it has a great prize and the winning entry is decided by a panel of judges. I just happen to be one of those judges.

Basically, what you need to do is blog a cupcake recipe with photos, mention the brand and this competition to help spread the word further and encourage more parents to cook with their children.

Entries must be in by 12 August 2013.

Head over to the competition page for more details, but before you do that, scroll down and wee Cooper will take you through our recipe.

Cooper 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 hubby 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 Clark's Canadian Maple Syrup. I was lucky enough to try the whole set of syrups and they are great for baking, although they are really high quality, so they are great on pancakes too.

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.

Anyway, enough from me, now over to Cooper and the recipe.

print recipe

Vegan Cupcakes with Faux Buttercream
A maple flavoured cupcake topped with faux buttercream, sprinkles and sweeties.
  • 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
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!
Total time:
Yield: 12 cupcakes


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.

Disclosure: I wrote this post on behalf of I am one of the judges in this competition, but I was not required to write a positive review and any opinions expressed are my own. I am being compensated for being a judge, but this post was not paid for. I was also sent some Clark's maple syrup to try, again my views are my own.
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