Wednesday, 27 August 2008

Golden Vanilla Cupcakes with Fluffy Vegan Buttercream Frosting

From: Vegan Cupcakes take over the World.

Notes: Recipe calls for canola oil which is rapeseed oil here. I used a vegetable oil which is 100% rapeseed. For the vanilla extract use a really good quality real extract, not an imitation one. This is important in cakes that have no eggs or butter as the flavour of the extracts really come through. For the thickener, I used arrowroot as that's what I had but recipe said you can use cornstarch (cornflour). Also I used rice milk which turned out great, the soy will curdle with the vinegar more but the rice milk works just fine.

For the frosting, I have halved the recipe as it makes so much, if you want to have piles of frosting like in the picture you may want to double the amount but this will frost 12 sufficiently. Also, I didn't need nearly as much 'milk' as the recipe called for.

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