Egg free vanilla cupcakes

Name: Egg free vanilla cupcakes
Total time: 45 min
Cuisine: British
Ingredients: 200g self raising flour; 1 tsp baking powder; 150g caster sugar; 200ml oat milk; 70ml sunflower oil; 1 tbsp white wine vinegar; 2 tsp vanilla extract; 100g dairy free spread, for the icing; 200g icing sugar, for the icing

Light, fluffy vanilla cupcakes with no egg and no dairy, topped with a swirl of buttercream style icing.

Time45 min
LevelEasy
Costabout £0.28 a head
Oven180°C (160°C fan)

12 servings

Ingredients

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200 gself raising flour
1 tspbaking powder
150 gcaster sugar
200 mloat milk
70 mlsunflower oil
1 tbspwhite wine vinegar
2 tspvanilla extract
100 gdairy free spreadfor the icing
200 gicing sugarfor the icing

Method

1
Heat the oven to 180°C (160°C fan). Line a 12 hole muffin tin with paper cases.
2
Mix the flour, baking powder and sugar in a bowl.
3
Whisk the oat milk, oil, vinegar and 1 teaspoon of vanilla in a jug. Pour into the dry mix and whisk until smooth.
4
Spoon into the cases, about two thirds full.
5
Bake for 20 minutes until risen and golden.
20 min
6
Cool completely on a wire rack.
7
Beat the spread, icing sugar and remaining vanilla until pale and fluffy, then pipe or spoon on top.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.