The easiest vegan vanilla cupcakes you will come across and they are great for children with dairy intolerances.
There is no Nutrition Label for this recipe yet.
1-2tspvanilla extract(adjust for taste)
1 2/3heaped cupplain flour(gluten free if you prefer)
2 1/2tbscornstarch(or flax meal)
1 1/2tspbaking powder
1tspbi carb (baking) soda
3/4cupcaster (fine) sugar
1/2 cupvegan butter, softened(or 1/4 cup vegan butter & 1/4 cup vegan shortening for a fluffy frosting)
2cupspowdered sugar/icing sugar
1tbsnon-dairy milk(if needed)
Preheat and oven to 180C (160C fan forced) and line a 12-hole cupcake tin with cupcake liners.
Whisk together all cupcake ingredients until smooth and combined.
Transfer to a jug and evenly pour into the prepared cupcake holes.
Bake for 20-25 minutes or until they are lightly golden and spring back slightly when touched.
Place cupcakes on a wire rack to cool.
Beat vegan butter (and/or vegan shortening if using) until soft and fluffy.
Add remaining ingredients, beating on a low speed until combined then beating faster for a few seconds until the frosting is light and fluffy (colour frosting at this stage if desired). If frosting is very soft place in the fridge to firm up a bit.
Pipe or spread the frosting onto the cooled cakes (decorate however you wish).
Double the buttercream if you want to pipe high buttercream swirls.