Wednesday, 23 May 2012

Recipe: Vegan Cherry Cake Cupcakes


This will make about 12 muffin-sized cupcakes, or 24 smaller cupcakes. This recipe is based on Delia Smith's cherry cake recipe which can be found here. I've simply veganised it and used it for cupcakes instead. 

Ingredients
1 cup of vegan margarine (I used soya pure)
1 cup of caster sugar
1 1/2 cups of plain flour
1 tsp of baking powder
1 tsp of bicarbinate of soda
1 tsp of vanilla essence
2 tbsp of soya milk
1/3 cup of applesauce
2 tbsp of vegetable oil
1 tub of glace cherries chopped up small (if you would like to use cherries to garnish the finished cupcakes, remove these first)
2/3 cup of ground almonds  
Method
1. Line a cupcake baking tray and preheat the oven to 180 degrees.
2. Mix the butter and caster sugar together until fluffy.
3. Seive and mix in the flour, baking powder and bicarbinate of soda.
4. Add the vanilla essence, soya milk, applesauce and oil. Mix together well.
5. Now add the cherries and ground almonds and mix together. You should now have a nice thick cake mix.
6. Spoon the mixture into the cupcake cases. Fill each case two thirds full.
7. Cook in the middle of the oven for about 30 minutes. Check the cakes with a toothpick, once it comes out dry they are cooked.
8. Leave the cakes to cool, then decorate as desired. I made a frosting using icing sugar, shortening, vegan margarine and vanilla essence. 
I hope you like them! 

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