Mary Berry Vegan Cupcakes Recipe

• First, prepare the muffin pan and heat the oven.
• Secondly, prepare the cupcake batter
• Bake the cupcakes in step three.
• Prepare the frosting is step four.
• Decorate the cupcakes in step five.
• Serve and Enjoy!

How To Serve Mary Berry Vegan Cupcakes Recipe?

This recipe for Mary Berry Vegan Cupcakes is a great afternoon treat, especially when paired with a nice cup of tea or coffee.

What To Serve With Mary Berry Vegan Cupcakes Recipe?

Mary Berry’s vegan cupcakes are a delicious treat that go well with a range of sides to round out your meal:

Plant-Based Milk: Serve with almond, soy, or oat milk for a satisfying and healthful snack that will appeal to a wide range of palates.
Rich Desserts: Add a scoop of vegan ice cream to enhance the flavour and add a posh touch to your delight.

Mary Berry Vegan Cupcakes Recipe Variations

Chocolate Twist: Add some cocoa powder to the dough and frost with melted vegan chocolate or chocolate icing sugar. Add some chocolate chips or shavings for an extra indulgent touch.
Carrot Cake Version: Add grated carrot, nutmeg, and cinnamon to the batter for a flavoured variation. For crunch, add some nuts or raisins. Garnish with almonds, coconut, or cream cheese-flavored frosting.
Banana Infusion: Mash ripe bananas into the batter to add extra moisture and flavour. Instead of using caster sugar, brown sugar gives the mixture a subtle caramel flavour.

Pro Tips To Make Perfect Mary Berry Vegan Cupcakes Recipe

Choosing self-raising flour will produce a fluffy, light texture. Not enough flour to make bread on its own? Mix 200g plain flour, 2 teaspoons baking powder, and a tiny pinch of salt.
Selecting Sugar: Because of its fine texture, caster sugar is suggested for a smooth batter. Alternatively, pulse granulated sugar in a blender to a similar consistency.
Views Regarding Oil: To get a moist crumb, use flavourless neutral oils like sunflower or canola. It is best to stay away from olive oil’s intense flavour.

How To Store Leftover Mary Berry Vegan Cupcakes Recipe?

Storage: If the cupcakes are stored in an airtight container, they can be kept in the refrigerator for up to three days. You might be able to prolong their freshness and prevent them from absorbing the aromas of other meals by doing this.
Freezing: If you would want to preserve the cupcakes longer, they can be frozen for up to three months without frosting. Wrap each cupcake in plastic wrap individually before placing it in a freezer-safe bag or container. Make sure the container is labelled and dated for simple identification. This is a great way to prepare ahead of time and eat later.

Mary Berry Vegan Cupcakes Recipe

Mary Berry Vegan Cupcakes Ingredients

For the cupcakes:

• Self-raising flour: 200 grams
• Caster sugar: 200 grams
• Baking powder: 1 tsp
• Vegetable oil: 100 ml
• Water: 150 ml
• Vanilla extract: 2 tsp

For the frosting:

• Vegan butter softened: 75 grams
• Icing sugar sifted: 150 grams
• Lemon juice: 1 tsp
• Food coloring, optional: A few drops

Equipment needed:

• 12-hole muffin tin: 1
• Paper cupcake cases: 12
• Piping bag and a star nozzle, optional: 1

Mary Berry Vegan Cupcakes Recipe Instructions

Step 1: Set up the muffin tin and preheat the oven

• Turn the oven on to 180°C (gas mark 4; 160°C for fans).
• Place the paper cupcake cases inside the muffin tray.

Step 2: Make batter for cupcakes

• Mix the flour, sugar, and baking powder in a sizable mixing bowl.
• Whisk in the oil, water, and vanilla extract until creamy and fully blended. The batter needs to be pourable but thick.
• Fill the cupcake cases about two thirds of the way to the top after dividing the batter evenly among them.

Step 3: Bake the cupcakes

• Bake for 18 to 20 minutes, or until the cupcakes are lightly brown and have a springy texture.
• Before icing, move the cupcakes to a wire rack and allow them to cool fully.

Step 4: Make the frosting

• Using an electric mixer, whip the vegan butter in a medium-sized mixing basin until it becomes smooth and creamy.
• Add the icing sugar gradually, mixing thoroughly after each addition, until the mixture is smooth and fluffy.
• Incorporate the lemon juice and a couple of drops of food coloring, if preferred, and blend thoroughly. The frosting ought to be spreadable but still thick.
• Spread the frosting on the cupcakes with a knife or spatula, or transfer it to a piping bag with a star nozzle if you’re using one.

Step 5: Decorate the cupcakes

• Swirls or peaks can be created as desired by pipetting or spreading the icing over the cupcakes.
• If you’d like, you can also top with fresh fruit, chocolate chips, almonds, or sprinkles.

Step 6: Enjoy!

• You can either eat your vegan cupcakes right away or keep them in the fridge for up to three days in an airtight container.
• Without the frosting, you can freeze them for up to three months. Before icing and serving, let them come to room temperature.

Mary Berry Vegan Cupcakes Recipe Nutrition Facts

• Calories: 345 kcal
• Protein: 2 grams
• Fat: 13.6 grams
• Fiber: 1.5 grams
• Sodium: 161 mg
• Sugar: 39 grams
• Carbohydrate: 53 grams
• Cholesterol: 146 mg
• Saturated Fat: 2.7 grams
• Unsaturated Fat: 1.1 grams
• Trans Fat: 0 grams

NOTES

• Nutrition values are an estimate only.

Frequently Asked Questions

Do Regular And Vegan Cupcakes Taste The Same?

Cupcakes that are vegan simply have different ingredients than regular cupcakes. To stop animal suffering and minimise their harmful impact on the environment, vegan cupcakes employ plant-based alternatives for animal-based ingredients including eggs, butter, and milk.

Are Vegan Cupcakes Made Without Milk?

Vegan cupcakes are devoid of all animal products, including milk from cows. Since vegan regulations prohibit the use of any animal products, they are made with plant-based milk alternatives such coconut, almond, soy, or oat milk.

What Creative Toppings Can You Use For Mary Berry’s Vegan Cupcakes?

You may make Mary Berry’s vegan cupcakes better than the average by using a variety of creative and delicious frosting substitutes. Try adding a sprinkle of crumbled vegan cookies, a drizzle of salted caramel, or a dollop of coconut whipped cream for an extra special touch.

Conclusion

I hope you found this post useful in learning how to make Mary Berry’s vegan cupcakes. These cupcakes are easy to customise to your preferences, tasty, versatile, and simple. They’re ideal for any occasion or as a treat.