Ingredients - serves 12
1 and 3/4 cups (220g) All-Purpose Flour
1 cup (200g) Sugar
1 tsp Baking Soda
1/2 tsp Salt
1 cup (240ml) Soy Milk (or other non-dairy milk)
2 tsp (10ml) vanilla extract
1/3 cup (80ml) coconut oil
Flax seeds - I used Yum and Yay raspberry flax mix
Frosting
1/2 cup (112g) Vegan Butter
3 cups (375g) icing Sugar
2 tsp vanilla extract
Top with Vegan sweets - I used ones from CandyShip
Method
Preheat the oven to 180 degrees celsius and line a cupcake tray with 12 cupcake liners.
Sift the flour into a bowl and add the sugar, baking soda, flax seeds (ground) and salt.
Then add the soy milk, vanilla extract , oil and white vinegar.Mix in thoroughly, using a hand whisk to get rid of any lumps.
Pour the batter into a jug that allows for easy pouring and pour evenly into the 12 cupcake liners, ensuring that all the batter is used up.
Place into the oven and bake for 20-25 minutes. Check the cupcakes at 20 minutes and if a toothpick inserted into the center doesn’t come out clean, then put them back in for a further 5 minutes.
Move to a cooling rack and allow to cool thoroughly before frosting.
Prepare the frosting by adding the vegan butter, powdered sugar and vanilla extract to an electric mixer bowl. Begin mixing on low speed, gradually increasing speed until you have perfectly smooth frosting.
Decorate with vegan sweets