Sometimes simple is best. There's a reason that vanilla ranks as one of the top flavours of all time - it's just lovely. Simple, elegant, not showy at all. All time classic that can be whipped up in a few minutes. Instead of fluffy buttercream, I topped these with a plain chocolate ganache.
This is a very light sponge so don't be tempted to add fruit or chocolate chips as they will sink to the bottom (argh...I thought of posting 'chocolate bottom cupcakes but realised it would be misguided). If you want a sponge that can 'hold' additional ingredients then add 1/2 cup mashed banana.
1 1/2 cups self raising flour
1 cup caster sugar
1 tsp vanilla bean paste (if you don't like paste then use extract but the paste does give a lovely depth of flavour)
1 tsp apple cider vinegar
1 tsp baking soda
6 tbs melted non dairy margarine (I use Pure Sunflower)
1 cup non dairy milk (I use Rice Dream - we are soya free here too!)
Preheat your oven to 170°C or 350°F
Line your muffin tin with muffin cases
This is a really simple sponge - mix the flour and sugar together so it's well combined.
Add in the melted margarine, vanilla, baking soda and cider vinegar - give it a quick stir.
Add in the cup of non dairy milk and stir to combine - don't over mix it.
The batter will be quite runny - don't worry - that's why you get a light sponge.
Fill the muffin cases up 2/3rd of the way and bake for 15 minutes or so. Test with a toothpick to make sure they are done.
This is a really nice alternative to buttercream. And so simple.
1/4 cup non dairy milk
5 oz dark chocolate (70% cocoa)
2 tbs golden syrup
Pop the milk into a pan and gently heat, break up the chocolate and add to the milk. Stir gently as the chocolate melts into the milk. Once all the chocolate is melted, take off the heat and add the syrup.
Allow to cool a bit before spreading on top of your cupcakes. You can do 2 or 3 layers depending on how thick you want your chocolate!
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