Cracking Plum & Cranberry Vegan Cupcakes

Rating: Easy
40Min

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