Mary Berry’s Vegan Cupcakes are the perfect blend of light, fluffy texture, and rich flavor, proving that you don’t need dairy or eggs to create a delicious treat. These cupcakes are simple to make, using plant-based ingredients that provide the same indulgent taste you expect from classic cupcakes. Whether you’re hosting a party, enjoying a weekend bake, or need a sweet snack, these vegan cupcakes will not disappoint.
Mary Berry Vegan Cupcakes
Mary Berry’s Vegan Cupcakes are a plant-based version of the traditional cupcake, made without any dairy or eggs. Despite being free from animal products, these cupcakes are moist, tender, and full of flavor. They use plant-based milk, oil, and a combination of baking soda and vinegar to achieve the same rise and fluffiness as conventional cupcakes, making them a delightful treat for vegans and non-vegans alike.
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Why You Should Try This Recipe
- Simple ingredients: Most of the ingredients are pantry staples, making this recipe accessible and easy to prepare.
- Light and fluffy: Despite being vegan, these cupcakes are soft and airy, perfect for any occasion.
- Customizable: You can easily change the flavors or add toppings like fruit, sprinkles, or chocolate chips.
- Great for all diets: These cupcakes are free from dairy and eggs, making them suitable for vegans and those with food allergies.
- Perfect for parties: Cupcakes are a fun, individual dessert that’s easy to serve and share.
Ingredients Needed to Make Mary Berry Vegan Cupcakes
For the Cupcakes:
- Plain flour (200g): The base of the cupcakes for structure.
- Caster sugar (150g): Adds sweetness to the cupcakes.
- Baking powder (1 ½ teaspoons): Helps the cupcakes rise and become fluffy.
- Baking soda (½ teaspoon): Works with the vinegar to create a light texture.
- Apple cider vinegar (1 tablespoon): Activates the baking soda for rise.
- Plant-based milk (250ml, such as almond or soy milk): Adds moisture and replaces dairy.
- Vegetable oil (100ml): Keeps the cupcakes moist and tender.
- Vanilla extract (1 teaspoon): Adds flavor and aroma to the cupcakes.
For the Vegan Buttercream Frosting:
- Vegan butter (100g, softened): The base of the frosting for creaminess.
- Icing sugar (200g): Sweetens and thickens the frosting.
- Vanilla extract (1 teaspoon): For extra flavor.
- Plant-based milk (1-2 tablespoons): To adjust the consistency of the frosting.
Instructions to Make Mary Berry Vegan Cupcakes
Step 1: Preheat the oven
- Preheat your oven to 180°C (350°F).
- Line a cupcake tin with cupcake liners.
Step 2: Prepare the cupcake batter
- In a large mixing bowl, sift together the flour, caster sugar, baking powder, and baking soda.
- In a separate bowl, mix the plant-based milk, vegetable oil, apple cider vinegar, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, stirring until the batter is smooth and well combined.
Step 3: Bake the cupcakes
- Pour the batter evenly into the cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a skewer inserted into the center of a cupcake comes out clean.
- Once baked, remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Step 4: Make the vegan buttercream frosting
- In a bowl, beat the softened vegan butter with an electric mixer until light and fluffy.
- Gradually add the icing sugar, beating well after each addition.
- Add the vanilla extract and plant-based milk, one tablespoon at a time, until the frosting reaches your desired consistency.
Step 5: Frost the cupcakes
- Once the cupcakes have cooled completely, use a piping bag to pipe the buttercream frosting on top of each cupcake.
- Decorate with sprinkles, fresh fruit, or any other toppings of your choice.
Step 6: Serve
- Serve the cupcakes immediately, or store them in an airtight container for up to 3 days.
- These cupcakes are perfect for birthdays, parties, or simply as a sweet treat to enjoy at home.
What Goes Well With Mary Berry Vegan Cupcakes
- Fresh berries: Add fresh strawberries, raspberries, or blueberries for a burst of fruity flavor.
- Vegan chocolate chips: Sprinkle chocolate chips on top for an extra indulgent touch.
- Coconut shavings: Add a tropical twist by sprinkling desiccated coconut over the frosting.
- Chopped nuts: Almonds, walnuts, or pecans add a delicious crunch to the cupcakes.
- Vegan caramel drizzle: A drizzle of vegan caramel sauce adds richness to the cupcakes.
Expert Tips for Making the Best Mary Berry Vegan Cupcakes
- Don’t overmix the batter: Stir just until the ingredients are combined to avoid dense cupcakes.
- Use room temperature ingredients: Using room temperature milk and oil helps the batter come together smoothly.
- Cool completely before frosting: Ensure the cupcakes are fully cooled before frosting, or the buttercream may melt.
- Add flavor variations: For chocolate cupcakes, replace 30g of flour with cocoa powder. You can also add lemon zest for a citrusy version.
- Experiment with toppings: Try adding fruit, vegan sprinkles, or edible flowers for a decorative touch.
Easy Variations of Mary Berry Vegan Cupcakes
- Chocolate vegan cupcakes: Add cocoa powder to the batter for a rich chocolatey flavor.
- Lemon vegan cupcakes: Add lemon zest and a bit of lemon juice to the batter for a fresh, zesty version.
- Berry-filled cupcakes: Add a spoonful of berry compote in the center of each cupcake before baking for a fruity surprise.
- Coconut frosting: Use coconut cream instead of plant-based milk in the frosting for a tropical twist.
- Gluten-free version: Use a gluten-free flour blend instead of regular flour for those with gluten sensitivities.
Best Practices to Store Mary Berry Vegan Cupcakes
- Room temperature: Store the cupcakes in an airtight container at room temperature for up to 3 days.
- Refrigeration: If you need to store the cupcakes for longer, refrigerate them for up to 5 days. Allow them to come to room temperature before serving.
- Freezing: You can freeze the cupcakes without the frosting. Wrap each cupcake individually in plastic wrap and freeze for up to 3 months. Thaw before frosting and serving.
Best Practices to Reheat Mary Berry Vegan Cupcakes
- Room temperature: Vegan cupcakes don’t need to be reheated, but you can bring them to room temperature if stored in the fridge.
- Microwave method: For a warm treat, microwave unfrosted cupcakes for 10-15 seconds to enjoy them fresh and soft.
How Can I Make Mary Berry Vegan Cupcakes Healthier?
- Reduce sugar: You can cut down on the sugar in both the batter and frosting or use a natural sweetener like agave or maple syrup.
- Use whole wheat flour: Swap plain flour for whole wheat flour to add fiber and nutrients.
- Use coconut oil: For a healthier fat option, use melted coconut oil instead of vegetable oil.
- Add fruit: Mix in mashed bananas or applesauce to naturally sweeten the cupcakes and add moisture.
Nutrition Value (per serving):
- Calories: 270
- Fat: 12g
- Carbohydrates: 38g
- Protein: 3g
FAQs
Can I make Mary Berry Vegan Cupcakes gluten-free?
Yes, you can make these cupcakes gluten-free by swapping the plain flour with a gluten-free flour blend. Ensure the blend contains xanthan gum or another binding agent to help with texture.
How do I prevent my vegan cupcakes from being too dense?
To avoid dense cupcakes, make sure not to overmix the batter. Stir the ingredients just until combined to keep the cupcakes light and fluffy.
Can I freeze Mary Berry Vegan Cupcakes?
Yes, you can freeze unfrosted vegan cupcakes. Wrap each cupcake individually in plastic wrap and store them in an airtight container for up to 3 months. Thaw them before frosting and serving.
What is the best plant-based milk for vegan cupcakes?
Almond milk, soy milk, or oat milk are great choices for vegan cupcakes. Ensure the milk is unsweetened to prevent altering the sweetness of the cupcakes.
Final Words
Mary Berry’s Vegan Cupcakes are a simple yet indulgent treat that everyone will love, whether they’re following a vegan diet or not. With their light, fluffy texture and deliciously sweet frosting, these cupcakes are perfect for any occasion.
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Mary Berry Vegan Cupcakes Recipe
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 12
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Vegan Cupcakes are a plant-based version of the traditional cupcake, made without any dairy or eggs. Despite being free from animal products, these cupcakes are moist, tender, and full of flavor. They use plant-based milk, oil, and a combination of baking soda and vinegar to achieve the same rise and fluffiness as conventional cupcakes, making them a delightful treat for vegans and non-vegans alike.
Ingredients
For the Cupcakes:
- Plain flour (200g): The base of the cupcakes for structure.
- Caster sugar (150g): Adds sweetness to the cupcakes.
- Baking powder (1 ½ teaspoons): Helps the cupcakes rise and become fluffy.
- Baking soda (½ teaspoon): Works with the vinegar to create a light texture.
- Apple cider vinegar (1 tablespoon): Activates the baking soda for rise.
- Plant-based milk (250ml, such as almond or soy milk): Adds moisture and replaces dairy.
- Vegetable oil (100ml): Keeps the cupcakes moist and tender.
- Vanilla extract (1 teaspoon): Adds flavor and aroma to the cupcakes.
For the Vegan Buttercream Frosting:
- Vegan butter (100g, softened): The base of the frosting for creaminess.
- Icing sugar (200g): Sweetens and thickens the frosting.
- Vanilla extract (1 teaspoon): For extra flavor.
- Plant-based milk (1-2 tablespoons): To adjust the consistency of the frosting.
Instructions
Step 1: Preheat the oven
- Preheat your oven to 180°C (350°F).
- Line a cupcake tin with cupcake liners.
Step 2: Prepare the cupcake batter
- In a large mixing bowl, sift together the flour, caster sugar, baking powder, and baking soda.
- In a separate bowl, mix the plant-based milk, vegetable oil, apple cider vinegar, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, stirring until the batter is smooth and well combined.
Step 3: Bake the cupcakes
- Pour the batter evenly into the cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a skewer inserted into the center of a cupcake comes out clean.
- Once baked, remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Step 4: Make the vegan buttercream frosting
- In a bowl, beat the softened vegan butter with an electric mixer until light and fluffy.
- Gradually add the icing sugar, beating well after each addition.
- Add the vanilla extract and plant-based milk, one tablespoon at a time, until the frosting reaches your desired consistency.
Step 5: Frost the cupcakes
- Once the cupcakes have cooled completely, use a piping bag to pipe the buttercream frosting on top of each cupcake.
- Decorate with sprinkles, fresh fruit, or any other toppings of your choice.
Step 6: Serve
- Serve the cupcakes immediately, or store them in an airtight container for up to 3 days.
- These cupcakes are perfect for birthdays, parties, or simply as a sweet treat to enjoy at home.
