These cupcakes are light and fluffy and super yummy! Let your children be creative and colour the cupcakes however they like and decorate them with lots of sprinkles!
Ingredients
For the cupcakes
- 100g Vegan Butter
- 50ml Maple/Golden Syrup
- 100ml Plant Based Yoghurt
- 200g Self-raising Flour
- 1tsp Vanilla Extract
For the Buttercream
- 50g Vegan Butter, softened
- 1Tbsp Plant Based Milk
- 1 tsp Vanilla
- 250g Icing Sugar
- Food Colouring, optional
Directions
For the cupcakes
- Preheat the oven to 180ᵒC. Line a muffin tray with 12 cupcake cases.
- In a large bowl, mix together the butter, syrup, vanilla and yoghurt.
- Sieve the flour into a bowl and fold into the wet mix.
- Spoon the mixture into the cases. Make sure the cases are about two-thirds full.
- Bake the cupcakes in the middle of the oven for 15-20 minutes until risen and golden. Use a skewer to check if they are cooked through.
For the buttercream
- Add the milk, butter and vanilla extract to a large bowl.
- Start by adding a small amount of icing sugar and stirring until smooth.
- Continue adding the icing sugar in small amounts until all has been used.
- Use a spoon to swirl the icing on top of the cupcakes or if you fancy a challenge, try using a piping bag with a star nozzle.
