Mary Berry Vegan Cupcakes​ Recipe

This light and tender Mary Berry Vegan Cupcakes recipe is made with a simple blend of non-dairy milk and vinegar to create a buttermilk substitute, along with sunflower oil, flour, and baking powder. The result is an incredibly moist and fluffy cupcake that is entirely egg-free and dairy-free. This recipe is a fantastic option for anyone with dietary restrictions or simply looking for a delicious plant-based treat. It makes a perfect batch of 12 cupcakes.

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Mary Berry Vegan Cupcakes Ingredients

• 100g (3.5 oz) plain flour
• 100g (3.5 oz) caster sugar
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 120ml (4 fl oz) unsweetened non-dairy milk (oat or soy work well)
• 1 tsp white wine vinegar or apple cider vinegar
• 4 tbsp sunflower oil
• 1 tsp vanilla extract

How To Make Mary Berry Vegan Cupcakes

1. Prepare the oven and tin: Preheat your oven to 180°C (160°C fan) and line a 12-hole muffin or cupcake tin with paper cases.
2. Make the vegan buttermilk: In a small jug, combine the non-dairy milk and vinegar. Stir and set it aside for 5 minutes. The mixture will curdle slightly and thicken, which helps to create a tender crumb.
3. Combine dry ingredients: In a large mixing bowl, sift together the plain flour, caster sugar, baking powder, and bicarbonate of soda. Whisk them lightly to ensure they are well combined.
4. Add wet ingredients: To the milk mixture, add the sunflower oil and vanilla extract. Whisk briefly to combine.
5. Mix the batter: Pour the wet ingredients into the bowl with the dry ingredients. Use a whisk to gently mix until the batter is smooth and there are no lumps of flour. Be careful not to overmix, as this can make the cupcakes tough.
6. Bake the cupcakes: Divide the batter evenly among the 12 cupcake cases, filling each about two-thirds full. Bake for 18-20 minutes, or until a skewer inserted into the center of a cupcake comes out clean.
7. Cool completely: Remove the cupcakes from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely before frosting.

Recipe Tips

• The “Buttermilk” is Key: Don’t skip the step of combining the non-dairy milk and vinegar. The slight acidity and curdled texture are crucial for a light and tender crumb in the absence of eggs and traditional dairy.
• Do Not Overmix: Mixing the batter too much will develop the gluten in the flour, resulting in a dense and chewy cupcake. Stop mixing as soon as the flour streaks have disappeared.
• Choose the Right Oil: Sunflower oil is a great choice because it has a neutral flavor that won’t overpower the cupcakes. Canola oil also works well.
• Frosting is Flexible: These cupcakes pair well with a classic vegan buttercream, chocolate ganache, or a simple dusting of icing sugar.

What To Serve Vegan Cupcakes

These vegan cupcakes are perfect on their own or with a simple dusting of icing sugar. For a richer dessert, top them with a vegan buttercream made from vegan butter and powdered sugar. They are also a wonderful addition to a dessert table at a party, especially when paired with fresh fruit like berries or sliced mango. A cup of coffee or a glass of plant-based milk makes a great accompaniment.

How To Store Vegan Cupcakes Leftovers

• Refrigerate: Store the cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
• Freeze: Unfrosted vegan cupcakes can be frozen for up to 3 months. Wrap them individually in plastic wrap and then place them in a freezer-safe bag. Thaw them at room temperature before frosting.

Mary Berry Vegan Cupcakes Nutrition Facts

• Calories: 150 kcal
• Total Fat: 7g
• Saturated Fat: 0.5g
• Cholesterol: 0mg
• Sodium: 120mg
• Total Carbohydrate: 20g
• Dietary Fiber: 1g
• Sugars: 12g
• Protein: 2g

Frequently Asked Questions

• Can I use a different type of flour? This recipe works best with plain (all-purpose) flour. Gluten-free flour blends can be used, but the results may vary, and you might need to adjust the liquid content slightly.
• How do I make a vegan frosting? A simple vegan buttercream can be made by beating 1/2 cup of vegan butter with 2 cups of sifted powdered sugar and 1-2 tablespoons of non-dairy milk and a splash of vanilla extract.
• What is the purpose of the vinegar? The vinegar acts as a leavening agent when it reacts with the bicarbonate of soda. This reaction creates carbon dioxide bubbles, which are what make the cupcakes light and fluffy.

Try More Recipes:

• Mary Berry Coconut Cupcakes​ Recipe
• Mary Berry Buttercream Icing For Cupcakes​ Recipe
• Mary Berry​ Ginger Cupcakes Recipe