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Vegan Vanilla & Strawberry Cupcakes

17/2/2020

3 Comments

 
Picture
Ingredients
  • 400g - Self Raising Flour
  • 240g - soft brown Sugar
  • 2 teaspoons - Baking Powder
  • 400ml - Almond Milk
  • 160ml - flavourless Oil
  • 2 tablespoons - Vanilla Extract
Topping - strawberry jam / vegan butter cream icing

Method
  1. Line x2 cupcake baking tins with paper cupcake cases
  2. Preheat oven to 180c / 350f / Gas mark 4
  3. In a large bowl mix together the - self-raising flour, sugar and baking powder
  4. Add the almond milk, oil and vanilla and stir until just combined
  5. Using an ice-cream scoop, divide the mixture into the cupcake cases making sure they are two thirds full
  6. Bake for 20-25 minutes or until a toothpick inserted into the mudslide comes out clean​
  7. Cool for 2O minutes in the baking tins then transfer them to a wire wrack to finish cooling
  8. Decorate with jam and buttercream

3 Comments

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