Description
These fluffy, moist, and incredibly delicious cupcakes are made without any eggs, but you won’t be able to tell the difference!
Ingredients
Units
Scale
Cupcakes
- 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
Buttercream icing:
- 1 cup icing sugar
- 125g softened margarine.
Instructions
Cupcakes
- 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 cupcake holders ¾ of the way and bake in a preheated oven at 180C/350F degrees till the cake tester comes out clean, roughly 25 minutes.
- Once cool ice with buttercream icing.
Icing
- Whisk everything together till the mixture becomes a nice and stiff one.
- Add to a pipping bag and pipe to your heart’s content.
Notes
Prepared, tried, and tested by Ureshani
Nutrition
- Serving Size: 1
- Calories: 153
- Sugar: 13.3 g
- Sodium: 118.5 mg
- Fat: 6.8 g
- Saturated Fat: 1.1 g
- Trans Fat: 0 g
- Carbohydrates: 22.3 g
- Fiber: 0.2 g
- Protein: 1 g
- Cholesterol: 0 mg
