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Mary Berry Vegan Cupcakes Recipe

Mary Berry Vegan Cupcakes
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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.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-vegan-cupcakes/