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
Cake & Sponge Ingredients, Cake & Sponge Mixes
Versatile vegan cake mix, producing excellent volume, moist, even texture with good shelf life. Just add water and oil.
View productCake & Sponge Ingredients, Cake & Sponge Emulsifiers
Sponge emulsifier delivering tolerance to batters, while enhancing eating and keeping qualities.
View productConfectionery Ingredients, Icings, Coverings & Fillings
Soft eating fudge topping, suitable for a range of applications, in a delicious vanilla flavour and is suitable for vegans.
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