Recipe & Images by Viktorija Peciulyte
- 220g All-Purpose Flour
- 200g White Granulated Sugar
- 1 tsp Baking Soda
-1/2 tsp Salt
-240ml Almond Milk (or other non-dairy milk)
- 80ml Olive Oil (or other vegetable oil)
- 2 tsp Vanilla Extract
- 1 Tbsp White Vinegar
- Preheat the oven to 180°C (160C fan assisted) and line a cupcake tray with 12 cupcake liners.
- Sift the flour into a bowl and add the sugar, baking soda and salt.
- Add the soy milk, vanilla extract, oil and white vinegar.
- Mix until just mixed, using a hand whisk to get rid of any big lumps. Don’t overmix, tiny lumps are fine.
- Pour the batter into a jug that allows for easy pouring and pour evenly into the 12 cupcake liners, ensuring that all the batter is used up.
- Place into the oven and bake for 20-25 minutes. Check the cupcakes at 20 minutes and if a toothpick inserted into the center doesn’t come out clean, then put them back in for a further 5 minutes.
- Move to a cooling rack and allow to cool thoroughly before frosting.
Once your cupcakes have cooled down, using the wider end of a piping tip scoop out small holes for the date & walnut nut butter. Using a teaspoon or a piping bag, carefully fill the holes with the nut butter. Put in the fridge to cool before frosting.
Coconut frosting ingredients
- 2 packs/tins (500ml) of coconut cream (make sure it's coconut cream, not milk).
- 1tsp vanilla extract
- 2 tbsp maple syrup (or other preferred sweetener)
Mix all the ingredients with a hand mixer until combined and creamy. Form the frosting on the cupcakes using a piping bag with a preferred nozzle. Garnish with toasted coconut shavings and rosemary, or use your imagination for a different garnish! Store in the fridge for up to 5 days. Enjoy.