Dairy and egg-free vanilla cupcakes

Ingredients:

• 100g (3 1/2oz) self-raising flour
• 50g (2oz) caster sugar
• ½ tsp baking powder
• 100ml (3 1/2fl oz) soya milk
• 2 tbsp sunflower oil
• 1/2 tsp lemon juice
• 1½ tsp vanilla extract
• For the icing
• 200g icing sugar
• 4 tbsp soya milk
• 2 tsp vanilla extract
• drop of food colouring
• sprinkles, for decoration

Method:

Preheat the oven to gas 4, 180°C, fan 160°C.

Place cupcake cases into the hollows of a 12-cup bun tin. Measure out the flour, sugar and baking powder into a bowl.

In a separate bowl, measure out the soya milk and the oil, then stir in the lemon juice and vanilla extract. Tip the soya milk mix into the dry ingredients and whisk quickly until everything is combined. Quickly distribute the mixture evenly across the cake cases. Bake for 25 minutes until slightly browned. (An inserted skewer should come out clean.) Cool on a wire rack.

Article from: https://www.taste.com.au/recipes/dairy-free-strawberry-vanilla-cupcakes/207ab79d-437d-44cd-b37b-f23315c198b9