cupcakes.html Example File

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 Cupcakes
 =============

 ### Ingredients

 * 300 g caster sugar
 * 150 ml sunflower oil
 * 1 teaspoon vanilla extract
 * 500 g dairy-free soya yoghurt
 * 2 teaspoons cider vinegar
 * 350 g plain flour
 * 1 teaspoon bicarbonate of soda
 * 1½ teaspoons baking powder

 #### For the vegan vanilla icing
 * 200 g dairy-free soya spread , chilled
 * 660 g icing sugar
 * ½ teaspoon vanilla extract

 ### Instructions
 1. Preheat the oven to 170°C fan/375°F/gas 5.
 2. Place the sugar, oil and vanilla extract in a large bowl, then beat with an electric mixer for 1 to 2 minutes, until well combined.
 3. Mix the yoghurt and vinegar together in a bowl, then add to the mixture and beat for 1 to 2 minutes.
 4. Add the remaining cupcake ingredients and 1 teaspoon of fine sea salt, then whisk until smooth and just combined.
 5. Fill the paper cases two-thirds full with mixture, but don’t bother to smooth it out.
 6. Bake for 20 minutes, or until they spring back when touched. Leave to cool, transferring to a wire cooling rack after 5 minutes.
 7. Meanwhile, make the icing. Beat the soya spread with an electric mixer for 1 to 2 minutes, or until smooth.
 8. Sift the icing sugar into a large bowl, then add to the soya spread in two stages, beating well between each.
 9. Add the vanilla extract and a small splash of water, then whisk for a further few minutes, or until silky smooth – if it’s too stiff, add a splash more water to loosen.
 10. Once the cupcakes are cool, decorate them with the icing and add a few sprinkles too if you like – whatever takes your fancy – then enjoy.

 **Enjoy!**

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