Home made vanilla cupcakes without Egg!

Easy recipe for vegans to try in-home, vanilla cupcakes without Egg


50ml rapeseed oil
1 tsp cider vinegar
200ml plant milk (we used oat)
225g self-raising flour
½ tsp baking powder
150g golden caster sugar
2 tsp vanilla paste
200g vegan plant butter block, softened
2 tsp vanilla paste
400g icing sugar

How to prepare?
Mix the rapeseed oil, cider vinegar and oat milk in a jug. Heat the oven. Line a 12-hole cupcake or muffin tray with paper cases. Tip the flour, baking powder and sugar into a large bowl. Make a well in the middle and slowly pour in the wet mixture, whisking constantly. Add the vanilla paste and stir to combine. Divide evenly between the paper cases and bake for 15-20 mins until golden and a skewer inserted into the middle of a cupcake comes out clean. Transfer to a cooling rack to cool completely. For the icing, beat the plant block and vanilla until soft and creamy, around 2 mins. Add the icing sugar in batches, beating well after each addition, and a large pinch of salt. Transfer to a piping bag fitted with a star nozzle. Pipe swirls on top of each cooled cupcake. Will keep, iced, for up to three days in an airtight container.

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