Vegan Cupcakes with Blackberry Frosting

These vegan cupcakes are a true favourite of ours, the vanilla muffin base has a lovely fluffy texture, and the frosting is perfectly creamy and firm.
If you want to make something for a potluck, birthday party or just because you love vegan cupcakes, these are a must!

Vegan Cupcakes with Blackberry Frosting

Muffin base
  • 1 cup flour
  • 2 tsp baking powder
  • 1 pinch salt
  • 1/2 cup sugar
  • 1/4 cup oil
  • 3/4 cup soy milk
  • 1 tsp vanilla
  • ½ tbsp apple cider vinegar
  • 1/2 cup blackberries, optional
Frosting
  • 100g / 3.5 oz non-dairy butter
  • 100g / 3.5 oz Sour Supreme
  • 1 cup icing sugar
  • about 5 blackberries
Muffins
  1. Preheat the oven at 180°C/356 F and place muffin cups in a muffin tray. Combine dry ingredients in a bowl.
  2. Whisk the wet ingredients (oil, soy milk, vanilla, vinegar) in a large bowl, add the dry mixture and stir to combine (be careful not to over mix). If you want you can even add some blackberries to the muffin mixture.
  3. Pour the batter in the muffin tins and bake in the oven for 25-30 minutes. Let cool completely. In the meantime, prepare the frosting.
Frosting
  1. Mash blackberries and press through a sieve so you get 1 tbsp of juice.
  2. Mix butter and icing sugar until fluffy with an electric mixer. Add Sour Supreme and continue mixing. Add the juice and mix to a smooth mixture. Add more icing sugar if the mixture is too runny. Decorate on top of cupcakes.

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