Ingredients *for 12 cupcakes*

250ml soya milk + 2 tbsp
200g plain flour
120ml sunflower oil
200g sugar (more or less according to taste)
1 tsp apple vinegar
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp bicarb. of soda
a pinch of salt

125g icing sugar
60g margarine
60g soya butter
2 tbsp soya milk
2 tbsp cornflour

1. combine the soya milk and vinegar in a separate glass and leave to rest.
2. in a separate bowl sift the flour, salt, sugar, bicarb. of soda and baking powder
3. add the oil to the soya milk mixture and then the slowly add the wet ingredients to dry ones so to have a smooth batter
4. fill in your cupcake paper holders allowing a little space for the cake to rise. bake in the oven for about 20 mins at 200°C
5. to make the icing sift the icing sugar and cornflour in a bowl
6. work it for a bit with a spoon so that you won’t have sugar flying everywhere
7. beat for about 5 mins on high and then cover the cakes once they have cooled down


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