Vegan vanilla cupcakes with raw sugar icing

Vegan vanilla cupcakes with raw sugar icing

Dairy free // Egg free // Vegan

Now that the school year has started,

there's a demand for wholesome, delicious lunchbox snacks,

and one of the most popular items in our house are cupcakes.


But rather than being loaded up with white sugar, refined white flour,

butter, cow milk and eggs, 

this version uses stoneground wholewheat flour,

a modest amount of raw sugar,

plant milks, fruit oils & vinegar as a raising agent. 


They are moist, always reliable,

and can be quickly changed to other flavours with the addition

of coconut, grated orange zest, poppy seeds or ground nuts.


Sometimes they get topped with a small dollop of icing,

sometimes not,

but whichever version, 

they never seem to last till the end of the week in our house!

 

Vanilla Cupcakes with Raw Sugar Icing

 


It's easy to make your own raw icing sugar, which gives a slightly darker colour to the icing but imparts a lovely caramel flavour, and of course is less refined than standard icing sugar. 

It's easy to make your own raw icing sugar, which gives a slightly darker colour to the icing but imparts a lovely caramel flavour, and of course is less refined than standard icing sugar. 

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Vegan Travels in Los Angeles

Vegan Travels in Los Angeles