I came across this recipe by Jamie Oliver (www.jamieoliver.com) about two years ago whilst looking for a suitable recipe for a party I had been invited to.
It is super easy to make, very versatile and doesn’t taste „vegan“ at all. I find that the word “vegan” is still being used with too much scepticism and a turned up nose. Probably as this form of eating is currently so en vogue and is marketed to its limits which I personally find very annoying at times. We’ll probably see small “vegan” stickers on fruit soon too just to make sure. 😉
I have baked this recipe quite a few times now using vanilla yoghurt. But Alpro also has a lemon version which is great especially if you add some lemon zest for some extra flavour. Also the blueberry yoghurt with fresh (or frozen) blueberries is a great option too.
So that allergy-stricken family members (to whom I also count) could enjoy my baking creations I used this recipe again but this time I used the dark chocolate pudding from Alpro. I had wanted to try this out for ages. And I wasn’t disappointed. The cupcakes turned out super moist and chocolately.
I love the high paper cases on sale here in Germany at the DM store and went for the colourful ones. As more batter fits into these cases the recipe makes 12, otherwise 24 if you use the thinner paper cases.
- 300 g sugar
- 150 ml sunflower oil
- 1 tsp vanilla extract
- 500 g soya yoghurt
- 2 tsps cider vinegar
- 350 g flour
- 1 tsp bicarbonate of soda
- 1,5 tsps baking powder
- 1 pinch of salt
- Preheat oven to 170°C fan-forced
- Mix sugar and oil together for a few minutes in a stand mixer or other mixer until well combined.
- Mix yoghurt and vinegar together with a whisk and add to the sugar/oil mixture and beat for about 2 minutes until well combined
- Sieve flour, baking powder, bicarbonate of soda and salt over the mixture and beat for about 2 minutes until just combined.
- Fill your cases and bake for about 20 minutes. The higher cases take about 10 minutes longer.
Topping: I made a ganache out of 200 ml soya cream and 200 g dark chocolate (70% cocoa) and let the mixture cool on my work bench for a few hours. Then I beat the mixture and filled it into a pastry bag and piped on a generous swirl onto each cupcake. I decorated the cupcakes with a Xmas edition of white-red-green hundreds and thousands.