These quick and easy vegan fairy cakes or cupcakes, use just a few standard ingredients and are so yummy people will never guess they contain no eggs or dairy!
These cakes are easy enough to make with the kids, and use oil blended with vinegar to replace the egg, plus baking powder to help them rise.
They are light and fluffy and melt in the mouth.
Simply mix the dry ingredients together, add the wet ingredients then bake for 20 mins – easy peasy!
Once cool you can decorate them with our simple vegan buttercream icing if you wish, or they are lovely without too.
You can add dried or fresh fruit to add extra flavour.
The trick to getting them to rise, is to make sure you sieve the flour, and only add the wet ingredients to the dry ones when you are ready to put them into the over, as the raising agents will start to work right away.
Don’t open then over to check until the timer is up! They should be golden brown on top, and light and springy to the touch. Leave to cool for a few minutes, and then they can be stored in an airtight tin for 3 -4 days (if they last that long!).
This content was originally published here.
Written by: admin