Vanilla Cupcakes with Hydrangea Piped Flowers
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Ingredients
  • CUPCAKES
  • 325g self-raising flour
  • 265g white sugar
  • ½ tsp bi-carbonate soda
  • 130g melted vegan margarine
  • 1½ cup almond milk
  • 2 flax eggs (20g (2tbsp) flax meal mixed with ⅓ cup water – mix just before use)
  • 3 tsp vanilla extract (the best quality you can get)
  • 1 Vanilla pod (scRape the vanilla out)
  • BUTTERCREAM ICING
  • 300g vegan margarine
  • 570g icing sugar
  • 1tsp vanilla extract
  • Pink & Blue Gel colouring
Instructions
  1. Pre-heat oven to 160C
  2. Mix vinegar into the almond milk & let sit for 10 minutes
  3. Add sifted flour, sugar, bi-carb into a large bowl and mix well.
  4. Add milk, oil and vanilla into dry ingredients.
  5. Beat until just combined
  6. Add flax egg & scraping from vanilla pod and mix until just combined
  7. Spoon into cupcake wrappers - an ice-cream scoop gives the perfect amount.
  8. Place on a flat tray (or cupcake tin if using paper wrapper instead or cardboard)
  9. Cook for 20-22 minutes until a cake tester comes out clean.
  10. Transfer to a cooling rack.
Recipe by my vegan plate at https://www.myveganplate.com/vanilla-cupcakes-with-piped-hydrangea-flowers/