Regardless of dietary restrictions, everyone can enjoy this delicious Mary Berry Vegan Cupcakes Recipe.
Contents
What Is Mary Berry Vegan Cupcakes Recipe?
Mary Berry Vegan Cupcakes Recipe is a delicious take on customary baking that provides a plant-based alternative to classic cupcakes. These delights are perfect for vegans, vegetarians, and anybody else searching for a tasty dairy-free and egg-free dessert choice because of their moist, fluffy texture and rich vegan buttercream frosting.
What Does Mary Berry Vegan Cupcakes Recipe Taste Like?
Mary Berry Vegan Cupcakes Recipe is the perfect choice for events, get-togethers, or a quick afternoon snack because they are flavorful, fluffy, and moist.
Why You’ll Love Mary Berry Vegan Cupcakes Recipe?
This recipe’s simplicity, universality, and irresistible flavor make it appealing:
- Vegan-friendly: Made without using any animal products and taking into account dietary, ethical, and environmental requirements.
- Easy preparation: All skill levels can bake this because it only calls for basic cupboard supplies and simple baking tools.
What Is The Best Mary Berry Vegan Cupcakes Recipe?
Created to satisfy vegan dietary restrictions without sacrificing flavor or texture, the Best Mary Berry Vegan Cupcakes Recipe demonstrates that indulgence can be both delicious and inclusive.
Ingredients Required For Mary Berry Vegan Cupcakes Recipe
The key ingredients of Mary Berry Vegan Cupcakes Recipe include self-raising flour, caster sugar, baking powder, vegetable oil, water, vanilla extract, vegan butter, icing sugar, lemon juice, and food coloring.
How To Make 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?
Mary Berry Vegan Cupcakes Recipe goes well with a warm cup of tea or coffee, which makes for a perfect afternoon treat.
What To Serve With Mary Berry Vegan Cupcakes Recipe?
Vegan cupcakes by Mary Berry are a lovely dessert that go well with a variety of accompaniments to enhance your culinary experience:
- Plant-Based Milk: For a healthy and filling snack that suits all tastes, serve with almond, soy, or oat milk.
- Decadent Desserts: Toss in a dollop of vegan ice cream to elevate the experience and give a luxurious layer to your delight.
Mary Berry Vegan Cupcakes Recipe Variations
- Chocolate Twist: Use melted vegan chocolate or chocolate icing sugar for the frosting, and mix in some cocoa powder to the batter. Add chocolate shavings or chips for an added dose of indulgence.
- Carrot Cake Version: For a spiced version, stir grated carrot, nutmeg, and cinnamon into the mixture. Add some raisins or nuts for crunch, then garnish with coconut, almonds, or icing flavored with cream cheese.
- Banana Infusion: For more moisture and flavor, mash ripe bananas into the batter. Brown sugar, rather than caster sugar, adds a hint of caramel to the mixture.
Read More: Mary Berry Smoked Mackerel Pate Recipe
Pro Tips To Make Perfect Mary Berry Vegan Cupcakes Recipe
- Selecting self-raising flour will result in a texture that is light and airy. Not enough flour for self-raising? Combine two tablespoons of baking powder, 200g of plain flour, and a small pinch of salt.
- Choosing Sugar: For a smooth batter, caster sugar is recommended due to its fine texture. Alternatively, for a comparable consistency, pulse granulated sugar in a blender.
- Perspectives on Oil: Select flavorless neutral oils, such as canola or sunflower, to create a moist crumb. It is advisable to avoid the strong flavor of olive oil.
How To Store Leftover Mary Berry Vegan Cupcakes Recipe?
- Refrigeration: The cupcakes can be kept in the refrigerator for up to three days if they are placed in an airtight container. By doing this, you may keep them fresher longer and keep them from absorbing the smells of other foods.
- Freezing: The cupcakes without icing can be frozen for up to three months if you’d want to keep them longer. Before putting each cupcake in a freezer-safe bag or container, wrap each one separately in plastic wrap. For easy identification, make sure the container is labeled and dated. This method is perfect for preparing in advance and eating 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.
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Do Regular And Vegan Cupcakes Taste The Same?
The ingredients of vegan cupcakes are primarily different from those of normal cupcakes. Vegan cupcakes replace animal-based ingredients such eggs, butter, and milk with plant-based substitutes in order to prevent animal abuse and lessen their negative environmental effects.
Are Vegan Cupcakes Made Without Milk?
There is no milk from cows or any other animal source in vegan cupcakes. As vegan standards forgo all animal products, they are created with plant-based milk substitutes such almond milk, soy milk, oat milk, or coconut milk.
What Creative Toppings Can You Use For Mary Berry's Vegan Cupcakes?
You can use a range of inventive and delectable frosting alternatives to elevate Mary Berry’s vegan cupcakes above the standard one. For an additional special touch, try adding a dollop of coconut whipped cream, a drizzle of salted caramel, or a sprinkling of crumbled vegan cookies.
Conclusion
I hope this post was informative and helped you learn how to bake Mary Berry’s vegan cupcakes. These cupcakes are simple, tasty, adaptable, and easily personalized to your preferences. They’re perfect as a treat or for any occasion.
NICE TO MEET YOU!
Welcome! I’m Sumi, and I have a love for FOOD. Here, we’re all almost the pleasure of homemade delicious recipes.
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