Sweet Easy Vegan Cupcakes recipe

Based on Classic Cupcakes, with a Maple Twist! by The Tasty Vegan

This is my version of that recipe:

from the Vegan Cupcake archives: photo by RedGlitterX


INGREDIENTS
275g white flour, self raising
150g brown sugar – char-free
1-1.5C shredded / desiccated coconut

125ml oil of your choice (eg sunflower, macadamia)
100ml milk of your choice (eg almond, rice)

2tbl golden syrup



INSTRUCTIONS
Preheat the oven to 160°C fan-forced (= 180°C not fan-forced = 320°F)

Mix the dry ingredients (flour, sugar, coconut) in a large bowl.

Mix the wet ingredients, add to dry ingredients.

Add the golden syrup.

Stir til all ingredients mixed well.

Pour into paper-lined cupcake or muffin trays.

Bake for about 20 minutes or until golden brown, or until a wooden toothpick comes out cleanly when inserted.

The Tasty Vegan says DO NOT OPEN THE OVEN – It’s a crime against cupcakes, my oven is fan-forced, so I spin the cupcakes tray around half way through the cooking time, so they cook evenly.


Icing / frosting optional, they are sweet enough as it is.



These are moist, and don’t rise too much. Can be stored in the fridge – they will go cold, but unlike egg/dairy cakes which go stale, they maintain their freshness in the fridge.



Visit, the Tasty Vegan’s Classic Cupcakes, with a Maple Twist! and check out the original recipe.

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2 Comments to “Sweet Easy Vegan Cupcakes recipe”

  1. Thanks for the backlink love, these cupcakes look delish too!

    I find my recipes get quite straggly as I enthusiastically throw extra things in just to see what happens! Back to basics is definitely a mantra needed round here.

    I shall try your refined version and resist the urge to just…put… a …bit… of arrrrrrgh!

    Lx

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