Vegan Cupcakes for National Cupcake Week

If you didn’t know already, it’s National Cupcake Week this week! But before you go running off to the kitchen to dig out the baking ingredients maybe have a think about where you’re ingredients come from and what kind of cakes you can make. Here’s a little recipe idea if you want a little change.

Now I love baking although I’m not particularly creative in the kitchen, I just like to make vanilla cupcakes because they are delicious. But I had a dilemma, I’ve been vegetarian for over a year now and I’m thinking about going vegan, but what about the cupcakes! Fortunately after trawling the internet I found a simple recipe to make cakes without eggs or butter and decided I try it out on the ethicalsuperstore.com team.

I used Alpro Vanilla Soya Yoghurt and organic sunflower oil since it’s organic September! I just used regular icing sugar to decorate, I was considering making a vegan buttercream but the cakes were quite sweet already so that’s a recipe for another day!

The general consensus here in the office is that you can’t even tell the difference! Everyone who has tried one has said that to me – and that they are delicious. The resulting cake is more moist than anything I’ve made before and as I mentioned slightly sweeter than usual which isn’t necessarily a bad thing.

If you fancy trying out the recipe take a look at our baking ingredients and organic sunflower oils, since it’s Organic September and National Cupcake Week, why not try switching some of your regular ingredients to organic as small changes make a big difference.

Have you tried vegan cupcakes before? What’s your verdict?