It was my baby girl’s baby shower yesterday, and my beautiful friend Juliet made these delicious cupcakes from a recipe found here. They’re pretty easy to make, and added such a special touch to the table. SO whip them up and let us know what you think!
• For the cupcakes
• 2 1/4 cups plain flour
• 1 3/4 cups sugar
• 2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1/4 tsp salt
• 1 1/2 cups almond or soy milk
• 1/2 cup vegetable oil
• 1 tbsp lemon juice
• 2 tsp vanilla extract
For the frosting
• 1/2 cup dairy-free margarine or virgin coconut oil
• 4 cups icing sugar, sifted
• 3 tbsp almond or soy milk
• 1 1/2 tsp vanilla extract
Preheat the oven to 180°C and line 2 muffin tins with medium paper liners.
Sift the flour, sugar, baking powder, baking soda and salt into a large bowl. In a separate bowl, whisk the almond or soy milk with the oil, lemon juice and vanilla. Make a well in the centre of the flour and pour in the liquids. Whisk vigorously until well-blended (the batter will be quite fluid). Pour the batter into the paper-lined muffin tins, filling the cups two-thirds.
Bake the cupcakes for about 25 minutes, until a tester inserted in the centre of one comes out clean. Let the cupcakes cool in the tin, and then remove before frosting.
Beat the margarine with 2 cups of the icing sugar until blended, then beat in the almond or soy milk and the vanilla. Add the remaining 2 cups of icing sugar and beat until the frosting is smooth and fluffy. Pipe or spread the frosting onto the cupcakes and store at room temperature.
The cupcakes will keep in an airtight container for up to 2 days.