• Lara Flanagan

Vanilla cupcakes with icing

I have been chasing the perfect vegan vanilla cupcake for years. I have made various versions that are awesome but none that were completely perfect. There was always a density to them that did not belong in ‘normal / non-vegan' cupcakes. The perfect fluffy vanilla cupcake seemed to be eluding me. I was lying in bed the other morning and I remembered a vanilla cupcake recipe from my Cake by Lara days. It was the first recipe I created when I started dabbling in the world of cakes just after the kids were born.


I thought two things at the same time – that I couldn’t believe I could remember the recipe and that I also couldn’t believe what a riot it was in my bedroom.


From this memory, I created this recipe. It took me a couple of trials to get it right but Archie and Rissie said that this was the best vanilla cupcake yet. The only problem with the recipe is that due to the inclusion of the nuttelex that contains vegetable oils (not a good fat for me) this recipe is not Overcoming Multiple Sclerosis friendly. But I am so glad that I can now make this version for Archie and Rissie and it is lovely to be able to share a soft and fluffy vegan version of a vanilla cupcake. I am teaching this version to Rissie this week so it will soon be on the menu for ‘Just Baked’.





Vanilla cupcakes with icing


Makes 6 cupcakes


Vanilla Cupcakes

Ingredients:

125 grams Nuttelex Buttery

125 grams caster sugar

6 tablespoons of Aqua Faba (liquid from a tin of chickpeas)

½ teaspoon vanilla essence

2 tablespoons almond milk

140 grams self-raising flour


Pre-heat fan-forced oven to 180 degrees Celsius.

Line 6 holes of a cupcake tin with cupcake wrappers.

Add the nuttelex and sugar to a mixing bowl and beat to a cream.

Add 3 tablespoons of aqua faba, mix, then an additional 3 tablespoons of aqua faba.

Add the vanilla essence and mix to combine.

Add the self-rasing flour and mix to combine.

Spoon into cupcake cases and bake for 20 minutes.


Vanilla icing:

125 grams Nuttelex Buttery

350 grams of icing sugar

½ teaspoon vanilla essence


Put all ingredients in a bowl and mix until light and fluffy.

Be patient, allow ingredients to come together then beat for a few minutes to ensure that the icing becomes lovely and soft, and pipable.


Once cupcakes have fully cooled, pipe icing onto cupcakes and finish off with some sprinkles.




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