It may be hard to believe from my teen-like behaviour and overwhelmingly youthful appearance but today is in fact my 28th birthday and I thought as a special gift to myself I would bake cupcakes. I’ve been baking cupcakes for as long as I remember, sometimes with a recipe, more often just chucking a bunch of ingredients into the oven and hoping for the best but this time I decided to pay attention and write it down. I guess this is growing up.
- 1 1/4 cups almond milk
- 1 tablespoon apple cider vinegar
- 1/2 cup canola or vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1/2 cup caster sugar
- 1 1/2 cups plain flour
- 1 tablespoon arrowroot (tapioca) flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- Pinch of salt
- 1 1/2 tablespoons jimmies or sprinkles
- 1/2 cup vegan margarine
- 1/2 cup vegan cream cheese
- 2 cups icing sugar
- 1 teaspoon vanilla extract
- 1 tablespoon jimmies or sprinkles
- Preheat your oven to 180°C and fill a cupcake tray with liners.
- In a medium sized jug or bowl, whisk together the almond milk and apple cider vinegar before adding the oil and vanilla.
- Sift the flour, arrowroot, baking soda, baking powder and salt into the bowl of your electric mixer.
- Mixing on a medium speed, slowly add the almond milk mixture until the batter is smooth (it’ll be pretty runny).
- Finally, add the jimmies or sprinkles and mix until well distributed.
- Using a 1/4 cup measure, fill the cupcake liners with the batter.
- Lightly tap the tray on the bench a few times to even out the batter and release any air bubbles.
- Bake in the oven for 15-20 minutes, until golden on top before removing from the oven and allowing to cool.
- While the cupcakes are cooling, make the frosting by beating together the margarine and vegan cream cheese in an electric mixer.
- Sift in the icing sugar and continue to mix until light and fluffy.
- Add the vanilla and beat until well mixed.
- Pipe the frosting onto the cupcakes before generously sprinkling with jimmies or sprinkles.