Wednesday, 17 October 2012

Nut-free Vegan Vanilla Cupcakes with fondant Cheetah topper

Vegan Vanilla Cupcakes

Prince Pee-Wee is presenting his first ever videoblog on baking! Kiran felt that lately, he had suffered through enough baked goods in flavours that just did not sit well with him, namely, chocolate :)! So into the kitchen we went to present a very easy peasy ;) recipe for vegan vanilla cupcakes with a cheetah-face topper made of fondant. Kiran has an egg allergy and this recipe is his favourite, next to lemon cupcakes. We'll save that one for another time! Watch this video. It's really child's play!!!

Vegan Vanilla Cupcakes

Dry ingredients:
1 1/4 cup self-raising flour
1/2 tablespoon baking powder
1/4 teaspoon fine salt
1/3 cup fine sugar

Wet ingredients:
3/4 cup unflavoured soda water
4 1/2 tablespoon sunflower oil
1 teaspoon vanilla extract

Method: Place all the dry ingredients together in a bowl and whisk or sift together to blend thoroughly. Add all the wet ingredients into the dry and give it a quick whisk to mix everything together. Scoop into cupcake liners and bake at 180 degrees celcius or 350 degrees fahrenheit. Makes about 8 regular cupcakes.

Vegan Vanilla Frosting

1/2 cup vegan spread
1/4 cup vegetable shortening
1/2 cup icing sugar
1/2 teaspoon vanilla extract

Method: Beat all the ingredients together in a mixer at medium to high speed. Use to frost cupcakes.

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