Vegan Cupcakes with Faux Buttercream and a Competition
Vegan Cupcakes with Faux Buttercream and a Competition is :
dairy free , lacto ovo vegetarian , veganBy Tinned Tomatoes
bicarbonate of soda
white wine vinegar
Preheat the oven to 180c/160c fan/350f/gas mark 4.
Line a cupcake or muffin tray with 12 cases.
Mix all the wet ingredients and set aside for a few minutes.
Sieve the dry ingredients together in another bowl, then pour in the wet ingredients and mix together until just combined.
Dollop spoonfuls of the mixture into the cases, then bake for 20-25 minutes until golden.
Move to a cooling rack and once cool, decorate with faux buttercream, sprinkles and sweeties.
Wine Pairing :
- cream sherry
- moscato dasti
Cupcakes on the menu? Try pairing with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port.