Cupcakes ============= ### Ingredients * 300 g caster sugar * 150 ml sunflower oil * 1 teaspoon vanilla extract * 500 g dairy-free soya yoghurt * 2 teaspoons cider vinegar * 350 g plain flour * 1 teaspoon bicarbonate of soda * 1½ teaspoons baking powder #### For the vegan vanilla icing * 200 g dairy-free soya spread , chilled * 660 g icing sugar * ½ teaspoon vanilla extract ### Instructions 1. Preheat the oven to 170°C fan/375°F/gas 5. 2. Place the sugar, oil and vanilla extract in a large bowl, then beat with an electric mixer for 1 to 2 minutes, until well combined. 3. Mix the yoghurt and vinegar together in a bowl, then add to the mixture and beat for 1 to 2 minutes. 4. Add the remaining cupcake ingredients and 1 teaspoon of fine sea salt, then whisk until smooth and just combined. 5. Fill the paper cases two-thirds full with mixture, but don’t bother to smooth it out. 6. Bake for 20 minutes, or until they spring back when touched. Leave to cool, transferring to a wire cooling rack after 5 minutes. 7. Meanwhile, make the icing. Beat the soya spread with an electric mixer for 1 to 2 minutes, or until smooth. 8. Sift the icing sugar into a large bowl, then add to the soya spread in two stages, beating well between each. 9. Add the vanilla extract and a small splash of water, then whisk for a further few minutes, or until silky smooth – if it’s too stiff, add a splash more water to loosen. 10. Once the cupcakes are cool, decorate them with the icing and add a few sprinkles too if you like – whatever takes your fancy – then enjoy. **Enjoy!**