 | Category: | | Baking | | Style: | | American | | Special Consideration: | | Quick and Easy |
Description:
I am not a master cupcake baker, but I do enjoy it — the baking process as well as the eating part! It feels good to make something tangible, something that can be photographed & enjoyed & admired.
Obviously, these cupcakes are not raw, & they weren’t vegan originally either, but it’s way easier to vegan-ify cupcakes than you might first think! I also think that the vegan version of these cupcakes tastes better — the cake stays moist for longer & the icing doesn’t go hard, it stays soft & creamy for days.
The basic recipe is actually one from the Australian Woman’s Weekly kid’s birthday cake cookbook! I just add whatever I want into it to make it taste different. It is a great base to work from — easy to make & again, very moist.
Ingredients:
125g butter, softened (margarine for vegans)
3/4 cup (165g) caster sugar (or sugar replacement, like stevia, agave syrup, dark raw cane sugar etc. If you’re using a syrup or liquid form, you may need to use more flour to balance it out.)
2 eggs (egg replacement for vegans)
1 1/2 cups (225g) self-raising flour
1/2 cup (125ml) milk (soy or almond or rice or what-have-you for vegans)
Directions:
Preheat oven to “moderate”, whatever that means! Chuck your cupcake cases into a muffin tin.
Beat butter & sugar in a small bowl with an electric mixer (or, if you’re me, an egg beater) until light & fluffy. Beat in eggs, one at a time, until combined. Stir in flour & milk, in two batches.
Now you can add in whatever you like — I usually add baking cocoa, but you could put in raw cacao, rosewater essence, coffee flavouring, or whatever. Beat until combined.
Spoon into cupcake cases. Bake until cake is cooked — this means you stick a knife into one of your cupcakes, & if it comes out clean, they’re done. Take them out of the oven & allow them to cool. Do not frost them until they are completely cool! 
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