Vanilla Cupcakes with Gluten-Free and Vegan Options
Ingredients
- 250g self raising flour (I use gluten free)
- 250g margarine
- 250g caster sugar
- 4 large eggs (vegan option below)
- 2 tsp baking powder
- 1 tbsp lemon juice
- 1/2 tsp xanthan gum (only if using gluten free flour)
- 1 tsp vanilla extract
Vegan components
- 200g dairy-free margarine
- 230g caster sugar
- 200g plain soya yoghurt
- 200g soya milk
- 1 tbsp vanilla extract
- 400g self-raising flour (I use gluten free)
- 2 tsp baking powder
- 1/2 tsp xanthan gum (only if using gluten free flour)
- 1/2 tsp baking soda
- 1 tbsp lemon juice
Preparation
Preheat the oven to 180C / 350F / Gas Mark 4
Cream butter and sugar together
Sift in flour and add all other ingredients
Bake in 24 cupcake cases for 20 minutes (or until skewer prod comes out clean). My recipe also works for two 8 inch cake tins - cook for 30 minutes.
Vegan method
Preheat the oven to 180C / 350F / Gas Mark 4.
In a food mixer, beat the margarine and sugar until creamy.
Add the yoghurt, soya milk, juice, zest, lemon extract and mix.
Fold in the powders.
Bake in 24 cupcake cases for 20 minutes (or until skewer prod comes out clean). My recipe also works for two 8 inch cake tins - cook for 30 minutes.
