Vegan Cherry Bakewell Cupcakes

Enjoy making these delicious Vegan Cherry Bakewell Cupcakes and have one as an afternoon treat whilst you take 5 minutes for yourself.

What are Vegan Cherry Bakewell Cupcakes?

The Vegan Cherry Bakewell Cupcakes are quick and easy to make and are made entirely by using non-animal products. They are decorated with non-dairy Cherry Bakewell flavoured buttercream and a fresh Cherry on top unless you prefer to use the traditional glacé cherry.

In addition, you can also try making these delicious non-dairy Cherry Bakewell Cupcakes using our amazing range of Natural Flavoured Icing Sugars.

Ingredients 

• 200ml Soya Milk
• 20ml Cider Vinegar
• 180g Self Raising flour
• 200g Sugar and Crumbs Cherry Bakewell Natural Flavoured Icing Sugar
• 20g Ground Almond
• 1/4 Tsp Salt
• 1/4 Tsp Bicarbonate of soda
• 1/4 Tsp Baking Powder
• 80ml Light Rapeseed or other flavourless oil

For the Buttercream

• 200g Sugar and Crumbs Cherry Bakewell Natural Flavoured Icing sugar
• 100g Vegan non-dairy Spread
• 12 Fresh Cherries or Glacé Cherries if you prefer

Instructions

1. Preheat the oven to 180c Gas mark 4, 350F, and line your cupcake/muffin tray with 12 muffin cases.

2. In a small bowl mix the Soya Milk with the cider vinegar together and set aside for 8- 10 minutes

3. In a large bowl mix all the dry ingredients with a spatula until they are fully combined.

4. Add the Soya milk mixture and oil, then using a metal spoon quickly mix everything for about 20 seconds until the ingredients are combined but the batter is still a bit lumpy.

5. Tap the bowl onto your work surface 2 or 3 times to stop the raising agents from working too quickly. You will see some bubbles pop, this is normal.

6. Carefully spoon the mixture equally into the 12 muffin cases and then you will have to tap the muffin tray down on your surface again to release some of the air bubbles.

7. Place in your preheated oven and bake for approximately 15 minutes. the muffins will be firm to touch on the top.

8. Once Baked cool the muffins in the tin for around 15 minutes on a wire rack, then decant the muffins and allow them to cool completely.

Now let’s make the buttercream.

10. Place the non-dairy spread and the Sugar and Crumbs Cherry Bakewell Natural Flavoured Icing Sugar into your mixing bowl, it may be better to now use your electric mixer as you want the buttercream to be light and fluffy.

11. Mix slowly at first until all the ingredients have clumped together, then turn the mixer up to high speed for 30 seconds.

12. Using a Wilton 1M piping tip you can pipe rose Swirls on top of the Muffins and add a fresh cherry to decorate or a glacé cherry if you prefer.