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Vegan cupcakes take over our trip to Sheffield

January 7, 2010

My first attempt at vegan baking, and they were actually pretty darn tasty to boot. These little lemon cupcakes got the seal from the four vegans who consumed them (and us two omnivores).

I struggled to find a recipe that didn’t require me to perform uber-faff (er, commonly known as ‘going to the shop’), so this one from Vegan Family came up trumps. Also, I have a bunch of American-style measuring cups, so if you don’t have these, you may find this recipe a bit difficult.  Sadly I cannot be bothered to provide a cups-to-metric conversion chart.  Oh well, sorry, I’m shit. What are you gonna do about it?

You will need:

6oz/200g/1 and a half cups of self raising flour

4oz/125g/half cup caster sugar

1 teaspoon raising agent (I used baking powder)

the juice and rind of 1 lemon

half a cup of sunflower oil (I used olive oil)

1 cup of soya milk (water or rice milk can be used instead)

dash of vinegar

half a cup of white icing sugar and a little boiled water, still hot

paper cake cases (will make 12-20 depending on the size of case)


Mix the flour, sugar and raising agent together then add the oil, lemon juice, rind and soya milk and mix well. Add the vinegar and stir. Divide the mixture between the cake cases (a couple of dessert spoons of mixture in each one) and bake for 15-20 minutes at Gas Mark 6/200C/400F. To make the icing: sift the icing sugar and add a small amount of very hot water and stir well. Start with a teaspoon full and keep adding and stirring until you get a gooey, spreadable icing. Once the cakes have cooled spread a little icing on each one and leave to set. Alternatively you can bake it as a large lemon cake.


Warning – they don’t rise, really, so pile as much into your cake case as you’d want to eat.  And also, they don’t taste like regular cupcakes, just as soya milk doesn’t taste like regular milk. But they were very nice anyway. They got well bonked around on the train, so they didn’t look terribly pretty when they arrived in Sheffield.  But then neither did we.

And here’s some vegans eating them.

Well, one of them. I swear on my life the others ate them too.  But Max is worth two pictures of your average vegan, right?

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