I once made a premo batch of Anzac cookies with one of my friends but because I am an idiot, I didn’t write down the recipe. My redemption comes in the form of these Anzac cupcakes; they have all the basic elements of the cookie but they’re a cake, does that make sense? Of course it does…
1 1/2 cups soy milk
1 1/2 teaspoons apple cider vinegar
1/2 cup rolled oats
1 1 /2 cups plain flour
1/2 cup desiccated coconut (plus some extra for the frosting)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup sugar
1/3 cup canola oil
3 tablespoons golden syrup
1 teaspoon vanilla essence
1 teaspoon coconut essence
2/3 cup vegan margarine
2/3 cup vegan cream cheese
1-2 teaspoons vanilla essence
4-5 cups icing sugar
- Preheat oven to 180°C and line a cupcake tin with cupcake cases.
- In a small bowl, combine the soy milk and apple cider vinegar. Whisk and set aside.
- In a large bowl, combine the rolled oats, plain flour, desiccated coconut, baking powder, baking soda and sugar.
- Add the soy milk mixture along with the oil, golden syrup and essences. Combine well.
- Fill the cases 3/4 of the way to the top and bake for 20 minutes, or until a skewer comes out clean.
- Allow to cool completely before frosting.
- To make the frosting, mix margarine, cream cheese, icing sugar and essence in with an electric mixture until fluffy.
- Pipe onto the cakes and sprinkle with desiccated coconut.