Eggless Vanilla sponge cupcakes

Eggless Vanilla sponge cupcakes1 Tried Tested

– 2 x cups cake flour.
– 1 x cup castor sugar.
– 1 x tsp bicarbonate of soda.
– 1 x tsp vanilla essence.
– ½ x cup oil.
– ¼ x tsp salt.
– 1 x cup tap water.
– 1 x tbsp. white wine vinegar.

– In a bowl, mix the castor sugar, the white, 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 cup cake holders ¾ of the way 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 butter cream icing.

Recipe for butter cream icing:
– 1 x cup icing sugar.
– 125g x softened margarine.

– Whisk everything together till the mixture becomes a nice and stiff one.
– Add to a pipping bag and pipe to your hearts content.

Prepared, tried and tested by:  Bobby Swanson‎

Subscribe To Our Newsletter
Subscribe to our email newsletter today to receive updates on the latest news, tutorials and special offers!
Thanks for signing up. Please check your email and confirm your subscription. Also check spam box if you don't see in the inbox.
You agree to the privacy policy.
Don't miss out. Subscribe today.
WordPress Popup