Vegan Vanilla Cupcakes! – Jane’s Patisserie

Delicious and tasty vegan vanilla cupcakes!

Veganuary!

So, it’s the new year, and I am starting it out with a VEGAN recipe. That’s right, vegan. Don’t freak out or anything, but January is famous for being ‘Veganuary’ so I thought this would be a better time to post this, and I’ve made so many vegan cupcakes to try and find one I like the best, it took a little time.

This beauty of a recipe is based off of Loving it Vegans recipe, and it’s just so good! I did change a few little bits here and there as I’m in the UK, so our ingredients are different, and just to suit what I preferred basically! Either way, you can do a lot of experimentation if you prefer, but baking without egg is difficult!

Egg replacement

I’ve always managed to do dairy free because you can buy really good dairy free spreads in the supermarket, which work well in cake! Such as with my gluten & dairy free chocolate cake, it can be utterly delicious. The thing I have always struggled with, is getting the egg replacement correct.

It took me a good while to research into it all, which is why it’s taken so long to post. I am not vegan myself, so it’s not something I know a lot about, but after some requests I thought I would post a couple of recipes here and there to help out! A lot of egg replacers consist of apple sauce, or banana etc which I find a bit too faffy, and personally I can’t eat banana anyway.

Try not to over mix!

There are so many different vegan variations of cupcakes out there that you will manage to find what suits you, but this is definitely my favourite so far. It’s the only one I have found, that is actually tasty enough and has a good texture! If you do over mix the mixture however, it can go a little rubbery so be careful about that!

Milk alternative

I often have almond milk hot chocolates at home, because I love them, which is why I used it for these as well. You can easily swap to soya milk for example, or even oat milk, but I would be wary of coconut milk as it often has thickening agents in so is less ‘milk’ like. The taste doesn’t come through that much, but I still use the 2tsp of vanilla extract so you get a lovely flavour.

Buttercream

For the buttercream, I used Vitalite spread, and it’s my favourite one to use! I used it on my gluten & dairy free chocolate cake as well, and it’s been a big hit amongst my readers. There are quite a few others available, so it’s whatever you want to use in reality, but I know people will ask for which I used!

Check your ingredients 

For the rest of the ingredients, you have to do the standard thing and check yourself whether and ingredient contains dairy or not if you have an allergy, but I can’t do that for you. Trust me, people have asked, but as I have readers all over the world, I have to say to double check everything first before buying!

I hope you love this recipe, and happy Veganuary! x

Cupcakes

• 225 g self raising flour
• 200 g caster sugar
• 250 ml almond/soya/dairy free milk
• 2 tsps vanilla extract
• 75 ml vegetable oil
• 1 tbsp white wine vinegar

Buttercream

• 150 g dairy free spread
• 350 g icing sugar
• 1 tsp vanilla extract
• Sprinkles

For the Cupcakes

• Preheat your oven to 180C/160C Fan, and get 12 cupcake cases ready!

• In a large bowl, whisk together your flour and sugar.

• Pour in your milk, vanilla, oil and vinegar, and mix until smooth. 

• Try not to over mix, but make sure the lumps are gone. 

• Split between the 12 cases (it will be quite runny), but stick with the 12 cases!

• Bake in the oven for about 20-22 minutes, or until baked through. 

• Leave to cool fully!

For the Buttercream

• Beat your dairy free butter until smooth (it won’t take long at all due to it being dairy free)

• Add in your icing sugar and vanilla and beat again until fluffy and buttercream like! 

• Pipe onto your cupcakes how you please, and sprinkle with your favourite sprinkles! 

• This recipe is based on Loving It Vegans recipe with a few changes!
• The cupcakes don’t brown much at all, so don’t worry if they look a little anaemic! 
• You can substitute the oil for extra virgin olive oil!
• The buttercream will still be quite slack due to it being dairy free, so it doesn’t hold perfectly – don’t add any extra liquid!
• These will last 2-3 days once made, at room temperature. 

ENJOY!

Find my other recipes on my Recipes Page!

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J x

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