Growing up, my absolute favourite thing to bake was without a doubt, vanilla cupcakes! I used to make the same recipe over and over again and then proceed to spend hours decorating them in buttercream frosting and various fancy cake decorations. They were by no means the healthiest of sweet treats, but they certainly looked rather pretty and didn’t taste too bad for a baking novice either! Not much has changed in terms of the fact that I still very much adore baking cakes, but these ones are slightly different from your usual cupcake recipes. These are actually the first vegan cupcakes that I’ve ever made on the blog and I’m actually pretty chuffed with how they turned out.
I’m relatively knew to baking vegan cakes, so have had a fair few failed attempts before coming up with something that I was happy to share with you all. Instead of using eggs in this recipe, I’ve used a flax egg; which is just ground flaxseed mixed with water. If you’re new to vegan baking, then this might sound a little strange to you; but the flaxseed and water form a thick, jelly like mixture when mixed together, that can help to bind your mixture together and act as a replacement for normal eggs. Another thing that’s a bit different about these cakes is that without the frosting, they’re actually sugar free, as I’ve used xylitol as my sweetener of choice. This is something that I’ve started using only recently and I originally began using it in my coffee and was interested to see how it would work in baking. As far as granulated natural sweeteners go, I’m pretty impressed with the stuff. I’m not a huge fan of cooking with stevia, as I find it has quite a distinctive taste, but that’s just my personal preference. I find that xylitol is probably the most similar sweetener to sugar that I’ve used, in terms of both taste and how it’s used; as you can pretty much use it like for like in recipes. I also really love using coconut sugar when it comes to baking, as this has an incredible caramel like flavour and can be used in the same quantities as normal sugar and added to teas and coffee- in fact, I have some in my coffee right now!
So if you wanted to keep the cupcakes sugar free, then you can of course omit the icing and just top them with something else that you fancy. However, if you do make the icing, I don’t think it’s something that you’ll regret, as it’s absolutely de-li-cious! The combination of the creamy cashew butter and sweet maple syrup is literally one of the best things I can imagine right now! It’s just so dreamy, I don’t think I have the words to describe it to you, you’ll have to try it for yourselves!
Cupcakes are the perfect dessert to make if you’re having friends over for tea or hosting a party, as they’re great for people to just grab and munch on.
- 90g xylitol
- 60g coconut oil
- 30g cashew butter
- Dash of vanilla extract
- 2 flax eggs
- 6 tbsp dairy free milk
- 90g brown rice flour
- 1 tsp baking powder
- 6 tbsp smooth cashew butter
- 4 tbsp maple syrup
- Dash of vanilla extract
- Preheat your oven to 160c and line a cupcake tray with cases.
- In a large mixing bowl, cream together the xylitol, coconut oil and cashew butter until well combined and nice and creamy.
- Stir in the vanilla extract and your flax egg so that these are both well incorporated into your mixture.
- Fold in the brown rice flour and baking powder and mix well with a wooden spoon. Finally, add in your milk to help thin the batter slightly and give it one final mix to insure that everything's nice and smooth.
- Transfer your batter into the cupcake cases and place these into the oven to bake for around 25 minutes. Once your cakes are done, remove from the oven and allow to cool completely.
- For the icing, mix together the cashew butter, vanilla extract and half of the maple syrup. Once these are well combined, add in the remaining syrup and continue to mix. Spread some of the icing over your cooled cupcakes and garnish with whatever you like!