Here’s how to make them…
For the cupcake mixture:
- 200g self-raising flour
- 200g light brown sugar
- 1 tsp baking powder
- 150ml unsweetened soya milk
- 150ml sunflower oil
- 1 tbsp vanilla extract
For the icing:
- 300g icing sugar
- 150g vegetable fat
- 150g dairy free butter
- 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 15-20 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 icing. Add all of the icing ingredients 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. Using a small knife, cut a circular piece of sponge out of the top of each cupcake. Cut the pieces of sponge in half
- Add the icing to the top of each cupcake using a pallet knife or a piping bag then arrange the pieces of sponge on top to resemble butterfly wings
- Decorate with a little icing sugar for a final flourish
This recipe serves 12.
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