Cup of Yum
1. Preheat oven to 175C / 350F and line a muffin tray with paper liners.
2. In a large mixing bowl, add the dairy free milk and stir in the vinegar, then set aside for 3 minutes to create vegan ‘buttermilk’. It may curdle slightly depending on the dairy free milk used, and this is absolutely fine.
3. Using a whisk or electric mixer, beat the sugar, oil and vanilla into the buttermilk for a couple of minutes until the sugar has dissolved.
4. Sift in the flour, baking powder and salt, and gently stir it into the mixture with a wooden spoon or spatula. Take care not to overmix, but ensure there’s no visible flour.
5. Spoon or pour the batter into the prepared muffin tray to fill each cup ¾ full.
6. Bake for 15 minutes, or until an inserted skewer comes out clean.
7. Let the cupcakes cool for 5 minutes in the tray then carefully transfer to a wire rack to cool completely.

For the vegan vanilla frosting

1. (Note, to be truly one-bowl, just give the mixing bowl a quick clean for the frosting.)
2. Beat the softened butter/margarin with an electric mixer until light and fluffy.
3. Sift in the powdered sugar, about ½ a cup at a time, beating well between each addition. You’ll probably need to scrape the sides of the bowl down periodically.
4. Beat in the vanilla.
5. If the frosting is too thin, add a little more powdered icing sugar (a tablespoon at a time). If it’s too thick, add dairy free milk a tablespoon at a time.
6. Spoon the frosting into a piping bag and frost the completely cooled cupcakes as desired (or just spread it onto them with a spoon).