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.