Jemma’s vegan vanilla fudge cupcakes

                    Butter free & egg free

                    Jemma’s vegan vanilla fudge cupcakes

                    Jemma’s vegan vanilla fudge cupcakes

                    Makes 24
                    Cooks In45 minutes plus cooling
                    DifficultyNot too tricky
                    Nutrition per serving
                    • Calories 320 16%
                    • Fat 11.8g 17%
                    • Saturates 2g 10%
                    • Sugars 42.3g 47%
                    • Salt 0.4g 7%
                    • Protein 2.3g 5%
                    • Carbs 54.2g 21%
                    • Fibre 0.7g -
                    Of an adult's reference intake
                    Recipe From

                    Jamie's Food Tube: The Cake Book

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                    Ingredients

                    • 300 g caster sugar
                    • 150 ml sunflower oil
                    • 1 teaspoon vanilla extract
                    • 500 g dairy-free soya yoghurt
                    • 2 teaspoons cider vinegar
                    • 350 g plain flour
                    • 1 teaspoon bicarbonate of soda
                    • 1? teaspoons baking powder
                    • For the vegan vanilla icing
                    • 200 g dairy-free soya spread , chilled
                    • 660 g icing sugar
                    • ? teaspoon vanilla extract
                    Tap For Method
                    Recipe From

                    Jamie's Food Tube: The Cake Book

                    Tap For Ingredients

                    Method

                    1. Preheat the oven to 170°C fan/375°F/gas 5. Place the sugar, oil and vanilla extract in a large bowl, then beat with an electric mixer (I prefer the free-standing type) for 1 to 2 minutes, until well combined. Mix the yoghurt and vinegar together in a bowl, then add to the mixture and beat for 1 to 2 minutes. Add the remaining cupcake ingredients and 1 teaspoon of fine sea salt, then whisk until smooth and just combined. Fill the paper cases two-thirds full with mixture, but don’t bother to smooth it out. Bake for 20 minutes, or until they spring back when touched. Leave to cool, transferring to a wire cooling rack after 5 minutes.
                    2. Meanwhile, make the icing. Beat the soya spread with an electric mixer for 1 to 2 minutes, or until smooth. Sift the icing sugar into a large bowl, then add to the soya spread in two stages, beating well between each. Add the vanilla extract and a small splash of water, then whisk for a further few minutes, or until silky smooth – if it’s too stiff, add a splash more water to loosen. Once the cupcakes are cool, decorate them with the icing and add a few sprinkles too if you like – whatever takes your fancy – then enjoy.
                    Recipe From

                    Jamie's Food Tube: The Cake Book


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