Yield: 12 or 16, depending on size
Vanilla Sponge Cupcakes
Ingredients
Sponge
- 360g self rising flour
- 1 tsp baking powder
- 1/4 tsp bicarbonate soda
- 150 g white sugar
- 1/4 tsp vanilla paste
- 360 g dairy free milk
- 15 ml apple cider vinegar
- 90 g dairy free yogurt (I used a vanilla flavour)
- 80 g light olive oil
Frosting
- 400g dairy free cream cheese or plant based spread
- 200g powdered sugar
- 2 tsp pure vanilla extract
- 1 tbsp unsweetened dairy-free milk, room temperature
- 300g Jam
- 150g Mixed berries to top
Instructions
- Preheat the oven to 170°C
- Line and lightly grease either a 12 muffin or 16 cupcake tray
- Mix together milk and vinegar - set aside to thicken.
- Mix in the remaining wet ingredients.
- Sift in the dry ingredients.
- Pour the mixture into your individual liners in the tin.
- Bake for 16-18 mins, or until cooked through.
- Leave to cool before levelling off in the middle of the cakes.
- Whip together the frosting and then spread a teaspoon of it in between the cooled cake halves alongside the jam.
- Top with a dusting of icing sugar and an extra dollop of frosting and mixed berries.
*Thank you to Frontier Foods for Collaborating with me on this post. See their Instagram for more inspiration and shop the range in stores nationwide.
