Will you be able to only enjoy one, or will it be maybe two or even three of these Eggless Vanilla Sponge Cupcakes, just wondering
- 2 cups cake flour
- 1 cup castor sugar
- 1 tsp bicarbonate of soda
- 1 tsp vanilla essence
- 1⁄2 cup oil
- 1⁄4 tsp salt
- 1 cup tap water
- 1 tbsp. white wine vinegar
In a bowl, mix the castor sugar, the water, vinegar, and vanilla essence, till all the castor sugar has been dissolved.
Set this bowl aside for now.
In another bowl, sift the cake flour and bicarbonate of soda and salt together.
Pour the water mixture into the flour mixture and mix everything till it is all well combined.
Fill the cupcake holders 3⁄4 of the way or 1 ice cream scoop and bake in a preheated oven at 180 degrees till the cake tester comes out clean… which is roughly 25 minutes.
Once cool ice with buttercream icing.
Recipe for buttercream icing:
- 250g cup icing sugar.
- 125g softened margarine.
- 2 tsp boiling water.
Whisk everything together till the mixture becomes a nice and stiff one.
Add to a piping bag and pipe to your heart’s content.
Prepared, tried, and tested by: Bobby Swanson