Jessie’s winning vegan cupcakes were inspired by the Vegan Society’s sunflower logo. And here’s her star recipe, adapted from Vanilla-Yogurt Pound Cake in Veganomicon. You can read more of Jessie’s recipes on her Mad Hatter’s Pantry blog.
- To decoratejuice of 1 lemon
- up to 3/4 cup soy milk (see recipe)
- 1/2 cup plain soy yogurt
- 1/2 cup blended silken tofu (blend before measuring)
- 1 1/4 cups caster sugar
- 1/2 cup canola oil
- 1 tsp vanilla extract
- 1 tsp lemon extract
- grated zest of 1 lemon
- 2 cups plain flour
- 3 tbsp arrowroot powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tbsp poppy seeds
A batch of your favourite vanilla icing, with lemon zest and extract added to taste
dairy-free chocolate vermicelli
1. Preheat the oven to 180C. Line a 12-hole muffin tray with paper cupcake liners and set aside.
2. Pour your lemon juice into a 3/4-cup measuring cup and fill the remaining space with soy milk. In a large bowl, beat this mixture together with the soy yogurt, blended tofu, sugar, oil and extracts. Beat until smooth.
3. Sift in the dry ingredients (except the poppy seeds – just tip these in) and stir in with a wooden spoon until combined and no large lumps remain but do not overmix. The batter will be very thick.
4. Fill cupcake liners about two-thirds full (I use an ice cream scoop to make sure I get the same amount into each paper case). Reserve any extra batter to make a single layer cake with.
5. Bake for around 20 minutes, depending on your oven – I would check them at 18 minutes as they can brown quite quickly. They are done once a skewer or cocktail stick inserted into the centre comes out clean. Once cooked, remove from the oven and allow to cool in the tray for 10 minutes before transferring to a wire rack to cool completely.
6. Once cooled, you can decorate them with your favourite icing. If you want to make them look like sunflowers, there is a wonderful tutorial here, which was a great help when I was practising!