Vegan Cupcakes with Faux Buttercream and a Competition

Ingredients

• 1 tsp double-acting baking powder 
• 1 tsp bicarbonate of soda 
• 125 ml clark's maple syrup 
• 225 g flour plain
• 1 pinch salt 
• 125 ml soy milk 
• 85 ml unrefined sunflower oil 
• 2 tsp vanilla extract 
• 0.5 tsp citrus champagne vinegar 

Equipment

• bowl
• oven
• wire rack
• sieve
• muffin tray

Directions

1. Preheat the oven to 180c/160c fan/350f/gas mark 4.
2. Line a cupcake or muffin tray with 12 cases.
3. Mix all the wet ingredients and set aside for a few minutes.
4. Sieve the dry ingredients together in another bowl, then pour in the wet ingredients and mix together until just combined.
5. Dollop spoonfuls of the mixture into the cases, then bake for 20-25 minutes until golden.
6. Move to a cooling rack and once cool, decorate with faux buttercream, sprinkles and sweeties.
7. Enjoy!