One Bowl Physalis Cupcakes
Featured Product:
Organic Coconut Sugar
Make a batch of these plant-based cupcakes in just one bowl!
Ingredients
Cupcakes
350ml
Soy milk
1 tablespoon
Apple cider vinegar
115g
Vegan butter
1 tablespoon
Baking powder
Topping option 1:
Icing sugar
Physalis
Topping option 2:
225g
Vegan butter
400g
Icing sugar
2 tablespoons
Lemon juice
1 tablespoon
Lemon zest
1-2 tablespoons
Plant-based milk
Instructions
Cupcakes
Preheat the oven to 170C and line a cupcake tray with cases. In a mixing bowl, combine the milk and vinegar together and leave to sit.
Beat the butter and sugar together until fluffy then add the vanilla extract. Pour in the soy milk and vinegar mixture and stir. Sift in the flour and baking powder and the salt, stir until combined then add to the cupcake cases. Place in the oven and bake for 20 to 25 minutes or until baked through. Leave the cakes to cool on a wire rack.
Topping 1:
Dust icing sugar on top of the cool cupcakes and add a physalis on top.
Topping 2:
Beat the butter until fluffy, add the icing sugar, lemon juice, zest and vanilla and beat until combined. If too thick add more milk. If too thin add more icing sugar. Pipe or spread on top of the cupcakes.
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