Vegan vanilla cupcakes with raspberry icing

Makes 16 cupcakes

Ingredients:

For the Cake

250g plain flour
3tsp baking powder
200g sugar
75ml oil
250ml soya milk
2 tsp apple cider vinegar
3 tsp vanilla essence

For the icing

100g vegan margarine
150g icing sugar
1 handful of raspberries

Method:

For the cake

1. Preheat the oven to 180c
2. Pour the soya milk into a jug and add the cider vinegar, set aside to curdle
3. Sift the flour and baking powder into a large bowl
4. Add the sugar and mix well
5. Put 16 cupcake cases in a muffin tray
6. Pour the jug of milk/cider vinegar, the oil and vanilla essence into the flour and mix well until incorporated. Don’t overmix.
7. Divide the mixture equally between the cupcake cases (they should be 3/4 full as they will rise)
8. Bake for 25 – 30 minutes (the cupcakes will be ready when a toothpick comes out clean or when it springs back when touched)
9. Take the cupcakes out of the tray and leave to cool for 30/40 minutes on a cooling rack before icing

For the icing

1. In a blender, put the vegan margarine, icing sugar and a handful of raspberry (or you could use another berry) and blend until you have a thick paste
2. Put the icing on the cupcakes, then eat and enjoy!