cupcakes.html Example File

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  <img src="images/cupcakes.jpg" alt="Cupcakes" title="Cupcakes" />
  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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