Here’s how to make them…
For the cupcake mixture:
- 300g self-raising flour
- 200g light brown sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp ground clove
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 300ml unsweetened soya milk
- 300ml sunflower oil
- 2 tbsp vanilla extract
For the frosting:
- 300g icing sugar
- 150g vegetable fat
- 150g dairy free butter
- 25g sprinkles
- 1 tbsp vanilla extract
Method:
- Begin by preheating the oven to 200 degrees (gas mark 6)
- Line a cupcake tin with 12 paper cases and set to one side
- Add all of the dry cupcake mixture ingredients to a bowl
- Add all of the wet cupcake mixture ingredients to a measuring jug
- Pour the wet cupcake mixture ingredients in to the dry cupcake mixture ingredients and stir to combine
- Using a tablespoon, evenly divide the batter between the 12 paper cases
- Put the cupcake tin in the pre-heated oven and bake for 20-25 minutes, or until a skewer can be inserted in the centre of each cupcake and removed cleanly
- Once baked, remove from the oven and set to one side
- While the cupcakes cool, prepare the frosting. Add all of the frosting ingredients, apart from the sprinkles, to a bowl and stir to combine. Loosen the mixture with a little soya milk to reach your desired consistency
- Once cooled, remove the cupcakes from the tin. Add the frosting to the top of each cupcake using a pallet knife or a piping bag
- Decorate with the sprinkles for a final flourish
This recipe serves 12.
Most sprinkles aren’t suitable for vegans as they contain additives dervied from beeswax, gelatin and shellac. There are lots of stores online which sell vegan sprinkles.
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