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Mary Berry Vegan Cupcakes​

Mary Berry Vegan Cupcakes​ recipe
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Mary Berry Vegan Cupcakes are plant-based sponge cupcakes made without eggs, butter, or milk. Instead, they rely on simple substitutes like plant milk and oil to create moisture and structure. The result is a cupcake that feels familiar in texture and taste, not dense or dry as many expect from vegan baking.

Ingredients

  • Plain flour – 200 g

  • Caster sugar – 150 g

  • Baking powder – 1½ teaspoons

  • Bicarbonate of soda – ½ teaspoon

  • Salt – a pinch

  • Vegetable oil – 100 ml

  • Plant-based milk (soy, oat, or almond) – 200 ml

  • Vanilla extract – 1 teaspoon

  • Lemon juice or apple cider vinegar – 1 tablespoon

For the Vegan Buttercream (Optional)

  • Vegan butter (block style) – 100 g, softened

  • Icing sugar – 250 g

  • Plant milk – 1–2 tablespoons

  • Vanilla extract – ½ teaspoon

Instructions

  • Prepare the oven – Preheat to 180°C (160°C fan) and line a muffin tray with cases.

  • Mix dry ingredients – Combine flour, sugar, baking powder, bicarbonate of soda, and salt.

  • Combine wet ingredients – Whisk oil, plant milk, vanilla, and lemon juice together.

  • Bring the batter together – Pour wet ingredients into dry and mix until just smooth.

  • Fill the cases – Spoon batter evenly into cupcake cases, filling about two-thirds full.

  • Bake gently – Bake for 18–20 minutes until risen and lightly golden.

  • Cool fully – Transfer to a rack and allow to cool before icing.

Find it online: https://maryberrycooks.co.uk/mary-berry-vegan-cupcakes/