Recipe Vegan Bakewell Tart Cupcakes

Vegan Bakewell Tart Cupcakes

Makes 12 large cupcakes, about 24 fairy cakes or 48 mini cupcakes

 

Ingredients:

200ml soya milk

20ml cider vinegar

 

180g self-raising flour

20g ground almonds

200g caster sugar

¼ tsp salt

¼ tsp bicarbonate of soda

¼ tsp baking powder

80ml vegetable oil

1 tablespoon vanilla extract

1 teaspoon almond extract

 

For Decoration – Raspberry Jam, toasted almond flakes, glacé or fresh cherries and almond icing.

 

Method:

 

  • Mix the soya milk and vinegar together and leave to sit for 10 minutes.
  • Preheat oven to 180°C/350°F/Gas Mark 4.
  • Line your muffin tray with muffin cases.

 

In a bowl mix by hand the dry ingredients until fully combined. Add to the bowl the soya milk mixture, oil, vanilla and extract. Using a metal spoon quickly mix together until just combined (about 10 seconds). The mixture should still be a bit lumpy, so be careful to not over-mix! Tap the bowl onto the work surface to halt the raising agents from working too quickly (you will see the bubbles pop.) Using an ice-cream scoop or a spoon, evenly place the batter into the lined muffin tray and tap the filled muffin tray on the work surface to pop the bubbles again.

 

Place in the oven and bake for about 15 minutes. Cool on a wire rack in the muffin tray for 10 minutes and then remove cupcakes from the muffin tray and finish cooling them on the wire rack until room temperature.

 

Decoration:

Once your cupcakes are cooled, spread a big dollop of jam on top of the cupcake and then pipe your almond buttercream on top to hide the jam below. Decorate using toasted almond flakes and top it all off with either a fresh or glace cherry.

 

Almond Icing Recipe

 

Ingredients:

400 grams of icing sugar

50 grams of vegetable fat (shortening)

50 grams dairy free margarine

20-30mls soya milk

1 tblsp Vanilla extract

1 tsp Almond extract (or more to taste)

 

Method:

Using an electric mixer (or a hand held mixer), whip together the vegetable fat and vanilla until creamy (about 1 minute). Add half of the icing sugar and the plant milk and continue mixing (slowly at first and then bringing up to speed). Mix until combined. Add the rest of the icing sugar and mix for about a minute until it is a smooth consistency. If the icing is too firm, then add a bit more milk and mix.