mohamed shili This Jemma’s vegan vanilla fudge cupcakes recipe is a moist and fluffy recipe, which is made with dairy-free soya yoghurt and a silky vanilla icing. It’s the perfect vegan treat for any party or celebration, ready in about an hour.
Jemma’s vegan vanilla fudge cupcakes Ingredients
A simple, classic list for a surprisingly rich and delicious vegan cupcake.
For the Vegan Vanilla Cupcakes:
- 360g plain flour
- 300g caster sugar
- 1 teaspoon bicarbonate of soda
- 1½ teaspoons baking powder
- 1 teaspoon fine sea salt
- 500g dairy-free soya yoghurt
- 150ml sunflower oil
- 1 teaspoon vanilla extract
- 2 teaspoons cider vinegar
For the Vegan Vanilla Icing:
- 200g dairy-free soya spread, chilled
- 660g icing sugar, sifted
- ½ teaspoon vanilla extract
- A few splashes of water
How To Make Jemma’s vegan vanilla fudge cupcakes
A step-by-step guide to these wonderfully moist and fluffy vegan treats.
- Prep Oven and Mix Wet Ingredients: Preheat the oven to 170°C fan/375°F/gas 5. Line a 12-hole muffin tin with paper cases. In a large bowl, place the caster sugar, sunflower oil, and vanilla extract. Beat with an electric mixer for 1-2 minutes until well combined. In a separate bowl, mix the soya yoghurt and cider vinegar together, then add this to the sugar mixture and beat again.
- Combine the Batter: Add the remaining cupcake ingredients (flour, bicarbonate of soda, baking powder, and salt) to the large bowl. Whisk everything together on a low speed until the batter is smooth and just combined. Be careful not to overmix.
- Fill and Bake: Fill the paper cases about two-thirds full with the batter. Bake for 20 minutes, or until the cupcakes are risen and spring back when touched lightly. Let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Make the Vegan Icing: While the cupcakes cool, make the icing. In a clean mixer bowl, beat the chilled dairy-free soya spread for 1-2 minutes until smooth. Add the sifted icing sugar in two stages, beating well after each.
- Finish Icing and Decorate: Add the vanilla extract and a small splash of water, then whisk for a further few minutes until the icing is silky smooth. If it’s too stiff, add a splash more water to loosen it to a pipeable consistency. Once the cupcakes are completely cool, decorate them with the icing and add a few sprinkles if you like.
Recipe Tips
For the most moist, flavorful vegan cupcakes.
- How to get a fluffy vegan cupcake? The “buttermilk” reaction between the acidic cider vinegar and the alkaline bicarbonate of soda is the secret. It creates a chemical reaction that provides a fantastic lift and a tender crumb, all without any eggs.
- How to get a smooth vegan buttercream? Starting with a well-chilled dairy-free spread is key. This helps it to whip up properly without becoming too soft or greasy. Sifting the icing sugar is also a non-negotiable step to avoid any lumps and ensure a perfectly silky-smooth frosting.
- Can I make these ahead of time? Yes. The unfrosted cupcakes can be baked, cooled completely, and stored in an airtight container at room temperature for up to 2 days. The icing can also be made ahead and stored in the fridge; just let it soften slightly at room temperature and re-whip it before using.
- Why does the batter look a bit strange at first? Don’t worry if the initial wet mixture looks a little separated. It will all come together into a smooth, cohesive batter once you add the dry ingredients.
What To Serve With vegan vanilla fudge cupcakes
The perfect accompaniment for this classic, sweet treat.
These delicious cupcakes are a perfect centerpiece for any celebration. They are wonderful served with:
- A cup of plant-based milk like oat or almond milk
- A hot cup of tea or coffee
- A scoop of your favorite dairy-free ice cream
How To Store vegan vanilla fudge cupcakes
Keeping your cupcakes fresh and moist.
- Room Temperature / Refrigerator: Due to the nature of the dairy-free spread in the icing, these cupcakes are best stored in an airtight container in the refrigerator in warmer weather. In cooler weather, they will be fine at room temperature for up to 3 days.
Jemma’s vegan vanilla fudge cupcakes Nutrition Facts
An estimated guide per cupcake.
- Calories: 450 kcal
- Carbohydrates: 75 g
- Protein: 5 g
- Fat: 15 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use a different type of plant-based yoghurt?
Soya yoghurt is recommended for its neutral flavor, but a plain, unsweetened coconut or almond-based yoghurt would also work. Just be aware that they may impart a slight flavor to the cupcakes.
My icing is too runny/stiff. How do I fix it?
This icing is very easy to adjust. If it’s too runny, simply beat in more sifted icing sugar a little at a time. If it’s too stiff to pipe, beat in a tiny splash of water (or plant-based milk) until you reach the perfect consistency.
Can I make this as a layer cake?
Yes, this recipe should work well baked in two 8-inch round cake pans. You will need to increase the baking time to around 30-35 minutes, or until a skewer inserted into the center comes out clean.
Try More Recipes:
Jemma’s vegan vanilla fudge cupcakes Recipe
Course: DessertCuisine: BritishDifficulty: Easy15
20
minutes20
450
kcalIncredibly moist and fluffy vegan vanilla cupcakes with a rich, fudge-like texture, topped with a silky-smooth dairy-free vanilla buttercream. A surprisingly simple and decadent treat.
Ingredients
Cupcakes: 360g plain flour, 300g caster sugar, 150ml sunflower oil, 500g dairy-free soya yoghurt, 1 tsp vanilla, 2 tsp cider vinegar, 1 tsp bicarbonate of soda, 1½ tsp baking powder, 1 tsp salt.
Icing: 200g chilled dairy-free soya spread, 660g sifted icing sugar, ½ tsp vanilla extract.
Directions
- Preheat oven to 170°C fan/375°F. Line a 12-hole muffin tin.
- In a large bowl, beat the sugar, oil, and vanilla. In a separate bowl, mix the yoghurt and vinegar, then add it to the sugar mixture and beat again.
- Add the flour, bicarbonate of soda, baking powder, and salt to the bowl. Whisk on low until just smooth.
- Fill the cupcake cases two-thirds full and bake for 20 minutes, until a skewer comes out clean. Cool completely.
- For the icing: Beat the chilled soya spread until smooth. Add the sifted icing sugar in two stages.
- Beat in the vanilla and a splash of water until the icing is light and silky.
- Pipe or spread the icing onto the completely cooled cupcakes and decorate with sprinkles if desired.
Notes
- The reaction between the cider vinegar and bicarbonate of soda is the secret to the light, fluffy texture of these egg-free cupcakes.
- Ensure your cupcakes are completely cool before frosting, otherwise the icing will melt.
- Don’t over-mix the batter once the flour is added to ensure a tender crumb.
- The icing can be made ahead and stored in the fridge; just re-whip it before using.