Vegan Cupcakes

Thought I’d share this adapted recipe for vegan cupcakes that will satisfy any sweet cravings for vegans and non vegans alike! If you follow me on Instagram (@Rahema_m) you may have seen in my insta stories that we went a whole day eating just vegan foods yesterday! It was such an eye opener for us. I found it a challenge but it was enjoyable. I don’t think we will be going vegan full time any time soon but we would love to incorporate more vegan days in our diets.

Ingredients

  • 275g self raising flour
  • 225g caster sugar
  • 1tsp baking powder
  • 1tbsp cocoa powder
  • 200ml Alpro chocolate soya milk
  • 200ml sunflower oil
  • 1tsp vanilla extract
  • 50g dark chocolate chips (optional)

 

Vegan Cupcakes Ingredients

Vegan Cupcakes Ingredients

Method

Pre heat the oven to gas mark 5 and line a muffin tin with 12 paper cases.

Mix the flour, baking powder, cocoa powder and sugar together.

Make a well in the middle of the dry ingredients and add in the oil, milk and vanilla and whisk until all ingredients are well incorporated.

Spoon each muffin case with the batter 3/4 of the way up and bake in the oven for 20-25 minutes until the cupcakes are well risen and cooked all the way.

Vegan Cupcakes

Vegan Cupcakes

Cupcakes

I asked a while ago on my Instagram poll if people wanted to see non SW food on my blog and the majority did so here is one to start off with. This is a very easy and simple cupcake recipe, my go to recipe, it is so easy to make that even my younger kids can make them (they’re 8 & 10 years old) without any supervision from me. Obviously if your children have never cooked before, please make sure you supervise them at all times.

If you’d like to work out the syn values for the cupcakes, you’ll need to work out the syn values for each ingredient and then divide it by the number of cupcakes made. The recipe below makes 12 cupcakes and I’ve worked out the syns value for you this time (without the icing) but that is not something I will be doing for future recipes – I have a lot of dessert and cake recipes to share and knowing the syn values will shock me and you! I will leave that for every reader to work out for themselves.

So, when using a light margarine such as Flora light to make these, the syn value for each cupcake will be 5.5 syns. If you choose to use regular margarine then the syns go up a little, each cupcake will then be 7 syns each. It is not that high to be fair and homemade goodies always taste so much better than shop bought, so definitely worth the syns. You could potentially have 2 cupcakes within your daily syns allowance!

The kids decorated the cupcakes simply by mixing icing sugar with water (until they got a sightly runny consistency) and topped them with sugar strands and balls and mini marshmallows. You can buy halal mini marshmallows from your local Asian supermarket but I like to get mine from Leicester – from a place called Mr. Burger! (yeah it is not a restaurant, they sell a whole range of frozen goodies and things from South Africa too, as well as tubs of halal sweets).

Don’t forget to tag me on your posts when you make these, I love looking at everyone’s posts, and feel free to share the recipe x

Cupcakes made & decorated by the kids

Cupcakes made & decorated by the kids

 

Makes: 12 cupcakes

Time Taken: 30 minutes

Difficulty: Easy

Ingredients

  • 115g margarine
  • 115g self raising flour
  • 115g caster sugar
  • 2 eggs
  • 1 tsp vanilla extract

Method

Beat the sugar and margarine together till light and fluffy.

Add in the eggs, one at a time, and mix thoroughly after each addition.

Add the flour and try not to overmix at this stage. Add the vanilla.

Pour the mixture into 12 muffin cases and cook in a pre heated oven for 15 minutes on gas mark 4.

You can check if the cupcakes are cooked by inserting a toothpick in the middle of one cupcake. If it comes out clean, then your cupcakes are done! If not, then leave them to cook a little longer. Try not to be tempted into opening your oven door too early, this may result in sunken cakes!

Weetabix Fruity Muffins

If you’re a fan of fruity malt loaf, you’ll love this recipe for Weetabix cake packed with juicy blueberries and mixed spices. You can replace the blueberries with any fruit of your choice just remember to syn accordingly. This is one of my husband’s favourite treat with a cup of tea.

Makes: 12

Syns: 2.5 syns each

Time Taken: 4o minutes

Difficulty: Easy

Weetabix Fruity Muffins

Ingredients

  • 2 Weetabix, crushed
  • 100g blueberries
  • 150ml skimmed milk
  • 150ml water
  • 100g self-raising flour
  • 2 tsp mixed spice
  • 4 tbsp sweetener
  • 1 tsp vanilla extract
  • 1 egg, beaten

Method

Preheat the oven to 180°C/160°C Fan/Gas Mark 4.

Put the Weetabix and blueberries in a bowl. Pour the milk and water over the top and leave it to soak for about 10 minutes.

Stir in the flour, mixed spice, sweetener, vanilla extract and beaten egg.

Spoon the mixture equally into 12 silicone muffin cases and bake for 25-30 minutes.