Lemony Vanilla Cupcakes (with wheat)

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» Lemony Vanilla Cupcakes (with wheat)

For gluten-free folks, there's an alternative recipe for these in the Gluten-free section. Hurrah, cupcakes for all!

Ingredients

  • 14 floz / 400 ml soya milk
  • 2 teaspoons vinegar
  • 5 floz / 150ml vegetable oil
  • 9 1/2 oz / 270g caster sugar
  • 3 teaspoon vanilla essence
  • 2 tbsp grated lemon zest (use organic or unwaxed)
  • 2 rounded dessertspoons ground flax seed
  • 8 1/2 oz / 240g plain white flour
  • 1 oz / 30g soya flour
  • 1 oz / 30g cornflour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon baking powder

Method

  1. Pre-heat the oven to 175C/350F/Gas 4.
  2. Line your cupcake tins with 12 large cupcake cases.
  3. Place the soya milk, vinegar, oil, sugar, vanilla, lemon zest and flax seed (if using) in a large bowl. Whisk thoroughly and set aside.
  4. In a seperate bowl measure the flours, bicarbonate of soda and baking powder. Give them a good stir to combine.
  5. Sift  the flour mixture into the wet ingredients and mix well to combine (whisk if necessary). Do not overmix, stop as soon as the mixture looks evenly combined.
  6. Divide the mixture between the cases and bake for 30 minutes or until a cocktail stick comes out clean. Usually the cupcakes need turning halfway through baking time, but if your oven bakes super-evenly, there is no need. if you turn them, do it as quickly as possible so that the oven door is not open for too long.

Vanilla

Omit lemon zest.

Lemon

Just use 1/2 tsp vanilla or if prefered, omit it completely.