Fool-proof Cupcake Recipe

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Your go to vegan cupcake recipe!




225g Self raising flour
250ml Almond milk
1 teaspoon Vanilla extract
1 tablespoon White wine vinegar


Preheat the oven to 180C or 160C for fan assisted ovens. Line a cupcake tin with 12 cupcake cases.

In a mixing bowl, combine the flour and sugar.

Tip in the milk, vanilla extract, vinegar and oil. Combine the ingredients until smooth.

Split the cupcakes evenly between the 12 cupcake cases, place in the oven and bake for 20 to 25 minutes.

Leave to cool before icing.

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