These are a nice, easy cupcake to make. The added a dollop of cinnamon sugar in the middle makes for a nice, sweet surprise. Cinnamon is one of our favourite spices and it makes a great change from chocolate. The cinnamon sugar makes a lovely swirl and shows through the top of the cupcakes. I've left this one plain, but of course you can top it with vegan buttercream frosting.
Free From: Dairy, Soya, Nut, Egg
Contains: Gluten, Citrus
Prep Time: 20 minutes
Cooking Time: 20 minutes
1 1/2 cups self-raising flour
1 cup caster sugar
1 tsp baking soda
1 tsp cider vinegar
1 tsp vanilla
6 tbsp melted sunflower margarine
2 tsp cinnamon
2 tbsp brown sugar mixed with 2 tsp cinnamon
1 cup non-dairy milk - I use KoKo Coconut, or Rice Dream.
Preheat oven to 350º F or 177° C
Line your muffin tin so it's ready to go!
In a large bowl mix the flour, sugar, 2 tsp of cinnamon, 1 tsp vanilla and the baking soda together.
Melt the margarine (microwave for 30 seconds or so does this nicely).
Add the cider vinegar, the melted margarine and the milk
Mix to combine.
Put a dollop of cupcake batter into each muffin liner, then sprinkle some cinnamon sugar on top, then top up with more batter.
Bake for 15-17 minutes or until a toothpick comes out clean.
Cool and top with cinnamon or vanilla icing.
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