Vegan vanilla cupcakes recipe
 Everyone will want this easy vegan cupcake recipe because they are absolutely delicious. Feel free to creatively customise with sprinkles or other decorations! Equipment and preparation: You will need a 12-hole muffin tin and paper cupcake cases. Each serving provides 484 kcal, 3g protein, 70g carbohydrate (of which 52g sugars), 21g fat (of which 4g saturates), 1g fibre and 0.4g salt. 275g/9¾oz self-raising flour1 tsp baking powder225g/8oz caster sugar200ml/7fl oz sunflower oil200ml/7fl oz slightly sweetened soya milk1 tsp vanilla extract 275g/9¾oz self-raising flour 1 tsp baking powder 225g/8oz caster sugar 200ml/7fl oz sunflower oil 200ml/7fl oz slightly sweetened soya milk 1 tsp vanilla extract 400g/14oz icing sugar150g/5½oz dairy-free margarine2 tsp vanilla extract 400g/14oz icing sugar 150g/5½oz dairy-free margarine 2 tsp vanilla extract Method Preheat the oven to 190C/170C Fan/Gas 5. Line a 12-hole muffin tin with paper cupcake cases.Mix the flour, baking powder and sugar together in a large bowl. Make a well in the centre and add the sunflower oil, soya milk and vanilla. Use a large metal whisk to thoroughly combine all the ingredients.Spoon the batter into the cupcake cakes and bake for 18–20 minutes, or until well risen and firm to the touch. Leave to cool in the tin for at least 1 hour before icing.To make the frosting, sift the icing sugar into a large bowl and add the dairy-free spread and vanilla. Beat with a wooden spoon until smooth and creamy. Either spread the frosting on the cooled cupcakes or spoon into a large piping bag fitted with a star nozzle and pipe on top. Leave to set for 30–60 minutes in the fridge before serving. Preheat the oven to 190C/170C Fan/Gas 5. Line a 12-hole muffin tin with paper cupcake cases. Preheat the oven to 190C/170C Fan/Gas 5. Line a 12-hole muffin tin with paper cupcake cases. Mix the flour, baking powder and sugar together in a large bowl. Make a well in the centre and add the sunflower oil, soya milk and vanilla. Use a large metal whisk to thoroughly combine all the ingredients. Mix the flour, baking powder and sugar together in a large bowl. Make a well in the centre and add the sunflower oil, soya milk and vanilla. Use a large metal whisk to thoroughly combine all the ingredients. Spoon the batter into the cupcake cakes and bake for 18–20 minutes, or until well risen and firm to the touch. Leave to cool in the tin for at least 1 hour before icing. Spoon the batter into the cupcake cakes and bake for 18–20 minutes, or until well risen and firm to the touch. Leave to cool in the tin for at least 1 hour before icing. To make the frosting, sift the icing sugar into a large bowl and add the dairy-free spread and vanilla. Beat with a wooden spoon until smooth and creamy. To make the frosting, sift the icing sugar into a large bowl and add the dairy-free spread and vanilla. Beat with a wooden spoon until smooth and creamy. Either spread the frosting on the cooled cupcakes or spoon into a large piping bag fitted with a star nozzle and pipe on top. Leave to set for 30–60 minutes in the fridge before serving. Either spread the frosting on the cooled cupcakes or spoon into a large piping bag fitted with a star nozzle and pipe on top. Leave to set for 30–60 minutes in the fridge before serving. Recipe tips Make sure you leave a little bit of time for the iced cupcakes to set in the fridge before serving. The vegan cupcakes can be frozen (un-iced) for up to 3 months if well-wrapped.