Peach cupcakes

Published on Sunday 15th April 2018 by DJ Kirkby

Cupcake batter:
1 small – med banana and enough dairy free margarine to add up to a combined weight of 75g
150g light brown sugar
225g plain flour
1/2 tsp bicarbonate of soda
1 tsp baking powder
200ml unsweetened plant milk
75ml vegetable oil
1 tsp vanilla
Frosting:
75g dairy free margarine
300g sifted icing sugar
1 tbsp peach juice (from tin)
1 dab of vegan peach food colouring paste

Bake at 170 for 15 – 18 mins

Once completely cooled, scoop a circle out of the centre, press in half a peach slice and squish the cake piece back on top. Then cover in icing and garnish with the other half slice of peach.


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