- Plain Flour x 220g
- Granulated Sugar x 200g
- Baking Soda x 1 teaspoon
- Salt x 1 teaspoon
- Soy Milk x 240ml (or non dairy milk)
- Vegetable Oil x 80ml
- Vanilla Extract x 2 teaspoons
- Distilled White Vinegar x 1 tablespoon
- Icing Sugar x 100g
- Figs x 6
- Cracking Plum & Cranberry Jam
Preheat the oven to 180C and line a cupcake tray with 12 cupcake cases. Sift the flour into a bowl and add the sugar, baking soda and salt. Then add in the soy milk, vanilla extract, oil and vinegar.
Mix until just combined using a hand whisk to get rid of any big lumps. Don't over mix, some small lumps are okay.
Pour the batter evenly into the 12 cupcake liners, ensuring that all the batter is used up.
Place into the oven and bake for 20-25 minutes. Check the cupcakes and if a toothpick or sharp knife inserted into the centre doesn't come out clean, then put them back in for a further 5 minutes.
Move to a cooling rack and whilst hot place a spoonful of Cracking Plum & Cranberry Jam onto the top of each cake before finishing with a drizzle of the icing sugar and water combined and thin slices of fresh fig.
Recipe & Styling: @RobtheSnack