Allergy Mums / Support for families with allergies

publication date: Mar 20, 2014

Vegan Golden Syrup Cupcakes

Vegan Golden Syrup Cupcakes

These are stunningly simple to make; and moist as can be. Really lovely with vanilla buttercream frosting on top. I like simple things sometimes - not every cupcake needs to be super fancy.  Am trying to avoid chocolate as the caffeine isn't good for Molly's reflux. Now sugar isn't good either so we often eat these 'naked' and don't do the extra golden syrup on top. 


200 ml Rice Dream or non dairy milk

20 ml cider vinegar

200g self raising flour

160g caster sugar

1/4 tsp salt

1/4 tsp bicarbonate of soda

1/4 tsp baking powder

80ml light oil

100ml golden syrup

1tbs vanilla


Preheat oven to 160° C/325°F

Line your muffin tins so they are ready to go.

Mix the milk and vinegar together and set aside for 10 minutes

Mix the dry ingredients by hand until full combined. Add the milk mixture, oil and 40ml of the golden syrup and the vanilla. Use a metal spoon to quickly mix everything together for about 10 seconds until the ingredients are just combined and the batter is still a bit lumpy. Tap the bowl on the work surface to stop the riaising agents working too quickly. Spoon the batter into the muffin cases and tap the filled tray on the wrok surface to pop the bubbles.

Bake for 14-17 minutes or until a toothpick comes out clean. Do keep an eye on them as syrup burns more easily than sugar. While still warm spoon 1 tsp of golden syrup on top of each cupcake and allow to soak in (to make this easier I use the golden syrup in a squeezy bottle and just plop a dollop on top.  Transfer to a wire rack to cool. Then top with vanilla buttercream icing.  

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