For the cake

  • 235ml soya milk
  • 1 tsp cider vinegar
  • 150g caster sugar
  • 75ml sunflower oil
  • 1 tsp espresso powder, diluted with 2 tsp boiling water
  • 1 tsp vanilla essence
  • 150g self-raising flour
  • 30g cocoa powder
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda

For the buttercream

  • 110g vegetable shortening
  • 80g sunflower margarine
  • 500g icing sugar
  • 1 tsp vanilla essence
  • 1 tbsp soya milk

For the fruit

  • 12 strawberries or fruit of your choice
  • 1 tube edible glue
  • 1 tube edible glitter


  1. 1

    Preheat the oven to 180°C/gas mark 4. Line a 12-hole muffin tin with muffin cases.

  2. 2

    Whisk together the soya milk and cider vinegar, then allow to rest for 2 minutes. Whisk the caster sugar, sunflower oil, espresso powder and vanilla essence into the milk until combined.

  3. 3

    Sieve in the flour, cocoa powder, baking powder and bicarbonate of soda and mix well to combine. Spoon the mixture into the lined muffin tin and bake for 18-20 minutes until they have risen slightly and spring back when pressed. Allow to cool for a few minutes in the tin, then transfer to a wire cooling rack to cool completely.

  4. 4

    Meanwhile, beat together the shortening and margarine. Add the icing sugar little by little and continue beating to combine. Finish by beating in the vanilla essence and soya milk.

  5. 5

    Once the cakes have cooled completely, pipe on the buttercream. Paint your chosen fruit with edible glue, sprinkle on the glitter and pop a piece on to each cupcake.

Nutritional Details

Each serving provides
  • Energy 1842kj 440kcal 22%
  • Fat 18.2g 26%
  • Saturates 5.5g 28%
  • Sugars 55.2g 61%
  • Salt 0.41g 7%

% of the Reference Intakes

Typical values per 100g: Energy 1549kj/370kcal

Each serving provides

65.5g carbohydrate 1.8g fibre 2.7g protein

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