The cupcake recipe is Nigella Lawson's and makes perfect cupcakes every time.
125g Caster Sugar
125g vegan butter (I use Nuttalex)
130g Self Raising Flour (or 125g plain flour, 1/2 tsp baking soda and 1 tsp baking powder)
2 egg replacers
2 Tbls Non-dairy Milk (I used rice milk)
1/2 tsp vanilla extract
Preheat the oven to 200C and line the tin with the muffin cases.
Put all the ingredients except for the milk in the processor and then blitz till smooth.
Pulse while adding milk, to make for a soft, dropping consistency, down the funnel.
If you haven't got a processor; in a bowl cream the butter and sugar, beat in the egg replacers one at a time with a little of the flour.
Then add the vanilla extract and fold in the rest of the flour, adding the milk to get the dropping consistency as before.
It looks like there's not much mixture but they will rise so only fill each cupcake paper half way.
Put in the oven and bake for 15-20 minutes or until the cup cakes are cooked and golden on top. As soon as bearable, take the cup cakes in their cases out of the tin and let cool, right way up, on a wire rack.
Tip: Starting with all the ingredients at room temperature will ensure light fluffy cupcakes :)
225g vegan butter (I used Nuttalex)
350g icing sugar
1 Tbls non-dairy milk (optional)
Any food colouring (add one drop at a time as you don't need much)
In a large mixing bowl add the vegan butter (at room temperature) and sifted icing sugar and beat until mixed.
Add any food colouring you like and beat until mixed.
If too thick add the milk slowly. Either spread onto cupcake with a spoon or knife or pipe.
Tip: You don't need a piping bag. You can use baking paper rolled into a cone with the tip cut off.