This easy recipe for Mary Berry’s Vegan Cupcakes offers a delicious treat that’s both quick and simple to make. With a light and fluffy texture, these cupcakes can be customized using common ingredients like different plant-based milks or flavored extracts. Topped with creamy vegan frosting, they’re perfect for any occasion!
Ingredients Needed
For the Vegan Cupcakes:
- 275g (9¾oz) self-raising flour (2¼ cups)
- 1 tsp baking powder
- 225g (8oz) caster sugar (1 cup) superfine sugar
- 200ml (7fl oz) sunflower oil ( ⅔ cup)
- 200ml (7fl oz) slightly sweetened soya milk (⅘ cup)
- 1 tsp vanilla extract
For the Vegan Vanilla Frosting:
- 400g (14oz) icing sugar (3⅓ cups) powdered sugar
- 150g (5½oz) dairy-free margarine ( ⅔ cup)
- 2 tsp vanilla extract
How To Make Vegan Cupcakes
- Preheat the oven: Preheat the oven to 190°C/170°C Fan/Gas 5. Line a 12-hole muffin tin with paper cupcake cases.
- Mix the dry ingredients: In a large bowl, mix the flour, baking powder, and sugar. Make a well in the center and add the sunflower oil, soya milk, and vanilla.
- Combine the batter: Use a large metal whisk to thoroughly combine all the ingredients.
- Fill and bake: Spoon the batter into the cupcake cases 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.
- Make the frosting: To make the frosting, sift the icing sugar into a large bowl and add the dairy-free margarine and vanilla. Beat with a wooden spoon until smooth and creamy.
- Ice the cupcakes: Either spread the frosting on the cooled cupcakes or spoon it 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
- Room Temperature Ingredients: Make sure your sunflower oil and soya milk are at room temperature before mixing. This helps create a smoother batter.
- Don’t Overmix: When combining the ingredients, mix just until everything is combined. Overmixing can make the cupcakes dense instead of light and fluffy.
- Check for Doneness: Use a toothpick to test the cupcakes. Insert it into the center; if it comes out clean, they are done. If not, bake for a few more minutes.
- Cool Completely: Allow the cupcakes to cool completely before frosting them. This prevents the frosting from melting and ensures a nice finish.
How To Store Leftovers?
- Refrigerate: First, let the leftover vegan cupcakes cool until they reach room temperature. Then, place them in an airtight container and store them in the fridge for up to 5 days.
- Freeze: To freeze, wrap each cooled cupcake individually in plastic wrap and place them in a freezer-safe container. They can be stored in the freezer for up to 3 months. To thaw, simply remove them from the freezer and let them sit at room temperature for about 30 minutes before serving.
Nutrition Facts
Serving Size: 1 cupcake (makes 12 total)
- Calories: 350
- Total Fat: 15g
- Saturated Fat: 3g
- Sodium: 203mg
- Potassium: 111mg
- Total Carbohydrate: 51g
- Dietary Fiber: 1g
- Sugars: 36g
- Protein: 4g
Try More Mary Berry Recipes:
- Mary Berry Date Slices
- Mary Berry Vegetarian Cottage Pie
- Mary Berry Slow Cooker Pulled Pork
- Mary Berry 10-Minute Tomato Soup
Mary Berry Vegan Cupcakes
Description
This easy recipe for Mary Berry’s Vegan Cupcakes offers a delicious treat that’s both quick and simple to make. With a light and fluffy texture, these cupcakes can be customized using common ingredients like different plant-based milks or flavored extracts. Topped with creamy vegan frosting, they’re perfect for any occasion!
Ingredients
For the Vegan Cupcakes:
For the Vegan Vanilla Frosting:
Instructions
- Preheat the oven: Preheat the oven to 190°C/170°C Fan/Gas 5. Line a 12-hole muffin tin with paper cupcake cases.
- Mix the dry ingredients: In a large bowl, mix the flour, baking powder, and sugar. Make a well in the center and add the sunflower oil, soya milk, and vanilla.
- Combine the batter: Use a large metal whisk to thoroughly combine all the ingredients.
- Fill and bake: Spoon the batter into the cupcake cases 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.
- Make the frosting: To make the frosting, sift the icing sugar into a large bowl and add the dairy-free margarine and vanilla. Beat with a wooden spoon until smooth and creamy.
- Ice the cupcakes: Either spread the frosting on the cooled cupcakes or spoon it 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.
Notes
- Room Temperature Ingredients: Make sure your sunflower oil and soya milk are at room temperature before mixing. This helps create a smoother batter.
- Don’t Overmix: When combining the ingredients, mix just until everything is combined. Overmixing can make the cupcakes dense instead of light and fluffy.
- Check for Doneness: Use a toothpick to test the cupcakes. Insert it into the center; if it comes out clean, they are done. If not, bake for a few more minutes.
- Cool Completely: Allow the cupcakes to cool completely before frosting them. This prevents the frosting from melting and ensures a nice finish.
Mary Berry Vegan Cupcakes