Jemma’s vegan vanilla fudge cupcakes

Jemma’s vegan vanilla fudge cupcakes

Butter free & egg free

Butter free & egg free

Makes 24

Cooks In45 minutes plus cooling

DifficultyNot too tricky

Nutrition per serving

• Calories 320 16%

• Fat 11.8g 17%

• Saturates 2g 10%

• Sugars 42.3g 47%

• Salt 0.4g 7%

• Protein 2.3g 5%

• Carbs 54.2g 21%

• Fibre 0.7g -

Of an adult's reference intake

Ingredients

• 300 g caster sugar
• 150 ml sunflower oil
• 1 teaspoon vanilla extract
• 500 g dairy-free soya yoghurt
• 2 teaspoons cider vinegar
• 350 g plain flour
• 1 teaspoon bicarbonate of soda
• 1½ teaspoons baking powder
• For the vegan vanilla icing
• 200 g dairy-free soya spread , chilled
• 660 g icing sugar
• ½ teaspoon vanilla extract

Recipe From

Jamie's Food Tube: The Cake Book

Method

1. Preheat the oven to 170°C fan/375°F/gas 5. Place the sugar, oil and vanilla extract in a large bowl, then beat with an electric mixer (I prefer the free-standing type) for 1 to 2 minutes, until well combined. Mix the yoghurt and vinegar together in a bowl, then add to the mixture and beat for 1 to 2 minutes. Add the remaining cupcake ingredients and 1 teaspoon of fine sea salt, then whisk until smooth and just combined. Fill the paper cases two-thirds full with mixture, but don’t bother to smooth it out. Bake for 20 minutes, or until they spring back when touched. Leave to cool, transferring to a wire cooling rack after 5 minutes.
2. Meanwhile, make the icing. Beat the soya spread with an electric mixer for 1 to 2 minutes, or until smooth. Sift the icing sugar into a large bowl, then add to the soya spread in two stages, beating well between each. Add the vanilla extract and a small splash of water, then whisk for a further few minutes, or until silky smooth – if it’s too stiff, add a splash more water to loosen. Once the cupcakes are cool, decorate them with the icing and add a few sprinkles too if you like – whatever takes your fancy – then enjoy.