ingredients
- 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
- Water
- Figs x 6
- Cracking Plum & Cranberry Jam
STEP ONE:
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.
STEP TWO:
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.
STEP THREE:
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
Photography: @ManonHouston