1. Add all ingredients into a bowl fitted with a beater.
2. Mix for 1 minute on low speed.
3. Scrape down.
4. Mix on medium speed for 5 minutes.
5. Deposit 45g into each cupcake case.
6. Bake at 165℃ for 20-25 minutes.
7. Once cool, make up vegan suitable icing by beating Bakels White Fudgice with Ovalett at 2-5%.
8. Finish with vegan suitable decorations.
Yield: 37 cupcakes
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