Vegan Pumpkin Spiced Cupcakes

Servings:

Author:

Dessert

Baking

pumpkin spice pumpkin cupcakes

Instructions

1 Preheat your oven to 180c fan and line a cupcake tray with paper cases. This
recipe makes 7 cupcakes.
2 Combine the apple cider vinegar and soy milk in a jug and stir to combine. Set
these aside for 5 minutes to allow these to thicken and create your vegan
buttermilk.
3 In a large mixing bowl, use a wooden spoon to cream the oil and sugar together
until pale and fluffy in texture. Whisk in the buttermilk mixture.
4 Sift your dry ingredients into the bowl and fold these together with the wet
mixture.
5 Once you're left with a smooth batter, use a large cookie scoop to divide this
evenly between your cupcake cases. Place these into the oven to bake for 25
minutes.
6 Once the cakes are beautifully risen and golden, remove from the oven and allow
to cool.
7 Meanwhile, to make the buttercream, use an electric hand whisk or stand mixer to
beat the butter until pale and fluffy. Gradually add in the icing sugar and
spices and continue to mix so that everything is full incorporated .
8 Pipe a generous swirl onto each of the cooled cupcakes and dust with some
cinnamon sugar. I've added these cute little edible pumpkins as well (the recipe
is over on my Instagram!)