INGREDIENTS

200g Trex

Celebration Cupcakes

Celebration Cupcakes

225g Golden caster sugar

Egg replacer (equivalent of 3 large eggs)

2 tsp Vanilla extract

2 tbsp Dairy free Milk

225g Self-raising flour

Pinch salt

ICING

200g Vegan Butter, at room temperature

350g Icing sugar

100g Low fat soft vegan cheese

Pink and yellow food colouring

Edible glitter and decorations

METHOD

Step 1: Position an oven shelf in the centre of the oven. Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. Place 12 paper cup cake cases into a cup cake tin.

Step 2: In a large mixing bowl, beat together the Trex and sugar until light and fluffy, using a wooden spoon or a hand-held electric mixer. Gradually beat in the egg replacer. Stir in the vanilla extract and dairy free milk.

Step 3: Sift the flour and salt into the mixing bowl and fold in gently using a large metal spoon. Share the mixture between the paper cases. Bake for 20-22 minutes, until risen and golden. Cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

Step 4 : For the icing, beat the butter and icing sugar together until smooth and creamy. Beat in the low fat vegan soft cheese. Split the topping into 2 batches, mixing 2-3 drops of food colouring into each batch. Pipe or spread on top the cakes, then finish off with edible glitter and decorations.


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