Yesterday the kids & I baked. We made 12 eggless cakes, which meant licking the bowl at the end was allowed. I was a little worried that they wouldn’t taste as good but they infact tasted better.
100g (3 1/2oz) self-raising flour
50g (2oz) caster sugar
½ tsp baking powder
100ml (3 1/2fl oz) soya milk
2 tbsp sunflower oil
1/2 tsp lemon juice
1 1/2 tsp vanilla extract
70g cocoa powder
For the icing
200g icing sugar
4 tbsp soya milk
2 tsp vanilla extract
Sprinkles, for decoration
Preheat the oven to gas 4, 180°C, fan 160°C.
Place cupcake cases into the hollows of a 12-cup bun tin. Measure out the flour, sugar and baking powder into a bowl.
In a separate bowl, measure out the soya milk and the oil, then stir in the lemon juice and vanilla extract. Tip the soya milk mix into the dry ingredients and whisk quickly until everything is combined. Quickly distribute the mixture evenly across the cake cases. Bake for 25 minutes until slightly browned. (An inserted skewer should come out clean.) Cool on a wire rack.
To make the icing, stir the icing sugar, soya milk, vanilla extract together until you have a thick, smooth liquid. Drop a heaped teaspoonful on the top of each cake, allow to spread out fully. Decorate while still wet with sprinkles or sweets as desired. Allow to set.