Cupcakes

1. • 225g all-purpose flour

   • 200g granulated sugar

   • 1 teaspoon baking powder

   • 1/2 teaspoon baking soda

   • 1/4 teaspoon salt

   • 113g vegan butter or margarine, at room temperature

   • 240ml non-dairy milk (such as almond or soy)

   • 2 teaspoons apple cider vinegar

   • 2 teaspoons pure vanilla extract

Frosting

1. • 113g vegan butter or margarine, at room temperature

   • 175g powdered sugar

   • 2 tablespoons non-dairy milk

   • 1 teaspoon pure vanilla extract

1. Preheat oven to 175°C and line a cupcake pan with paper liners.

2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

3. In a large bowl, beat the vegan butter until light and fluffy.

4. Gradually add the dry ingredients to the vegan butter, alternating with the non-dairy milk.

5. Stir in the apple cider vinegar and vanilla extract.

6. Fill each cupcake liner about 2/3 full and bake for 20-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

7. For the frosting, beat the vegan butter in a large bowl with an electric mixer until light and fluffy.

8. Gradually add the powdered sugar and continue to beat until smooth.

9. Stir in the non-dairy milk and vanilla extract and beat until the desired consistency is reached.

10. Once the cupcakes have cooled, pipe the vanilla frosting onto each cupcake using a piping bag.