Vanilla Cupcakes with Hydrangea Piped Flowers
Author: Sheraden Robins
Prep time:
Cook time:
Total time:
Serves: 20
- 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
- Pre-heat oven to 160C
- Mix vinegar into the almond milk & let sit for 10 minutes
- Add sifted flour, sugar, bi-carb into a large bowl and mix well.
- Add milk, oil and vanilla into dry ingredients.
- Beat until just combined
- Add flax egg & scraping from vanilla pod and mix until just combined
- Spoon into cupcake wrappers - an ice-cream scoop gives the perfect amount.
- Place on a flat tray (or cupcake tin if using paper wrapper instead or cardboard)
- Cook for 20-22 minutes until a cake tester comes out clean.
- Transfer to a cooling rack.
Recipe by my vegan plate at https://www.myveganplate.com/vanilla-cupcakes-with-piped-hydrangea-flowers/
3.4.3177