Ingredients
Cupcake mixture:
1 cup plain flour
2 teaspoons baking powder
pinch of salt
1/2 cup tightly packed brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon mixed spice
1 cup grated carrot (approximately 100g)
1/4 cup plain-flavoured oil
1 tablespoon golden syrup
3/4 cup Vitasoy Almond Milk Unsweetened
1 teaspoon vanilla essence
1/2 tablespoon apple cider vinegar
Vegan Cinnamon "Buttercream" Icing:
1 cup icing sugar
1 cup vegan margarine
Method
- Preheat oven to 180C and line a cupcake tray with 10 patty pans.
- Add all of the cupcake mixture ingredients, including the Vitasoy Almond Milk Unsweetened to a bowl.
- Beat for a minute or so until smooth without lump and then divide the cupcake mixture between the 10 patty pans.
- Bake for 20 minutes or so until risen and the tops of the cupcakes bounce back when touched.
- Allow to cool completely.
- Make the buttercream icing: Add the icing sugar, margarine, vanilla essence and cinnamon to a bowl. Beat until creamy and fluffy.
- Pipe the icing onto your cupcakes as desired.
- Serve immediately or refrigerate until needed!
