Soft and light crumbed cupcakes with a creamy topping.
- 2 tablespoons ground linseed/flaxseed (or use 2 eggs beaten)
- 6 tablespoons cold water (omit if using eggs)
- 1 tablespoon apple cider vinegar
- 200 ml milk of choice (I used unsweetened oat)
- 120 g butter/spread
- 275 g white sugar
- 1 teaspoon vanilla extract
- 2-3 teaspoons red food colouring (check ingredients are vegan if required)
- 275 g plain flour
- 25 g cocoa powder
- 1 teaspoon bicarbonate of soda
- pinch of salt
- 2 teaspoons apple cider vinegar (yes, in addition to previous amount)
- For the Topping
- 100 g butter/spread (I used vitalite)
- 100 g soft/cream cheese spread (I used oatly)
- 400 g icing sugar (sifted)
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First, mix the linseed with the water in a glass to make your flax egg. Mix well and set aside.
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Stir the tablespoon of apple cider vinegar into the milk for a few seconds and set aside (this will be your buttermilk substitute).
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In a large bowl, cream the butter and sugar together until light and fluffy.
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Add the vanilla and the red food colouring to your flax egg and add to the creamed mixture.
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Sieve flour, cocoa powder and bicarbonate of soda into the bowl, add the salt, then gently fold everything together.
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When your batter looks combined, add the 2 teaspoons of apple cider vinegar and lightly mix in.
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Spoon the batter into 12 cupcake/muffin cases or a pre-prepared tray. Bake at Gas Mark 4 (350f / 180c) for 15-20 minutes. The cupcakes are ready when a skewer inserted into the centre comes out clean.
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Transfer the cupcakes to a wire rack to cool, whilst you prepare the topping.
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Beat the butter and cream cheese together, then sieve the icing sugar in. Ensure it is fully combined.
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When your cupcakes are cool, pipe or dollop the frosting on top. If you want a few crumbs on top for decoration, slice a dome or 2 off the biggest risen cupcakes first, then crumble and sprinkle.
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Enjoy!
