Vegan Vanilla & Strawberry Cupcakes

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