The know how

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Preheat oven to 180 C (160 fan/ 350 F/ gas mark 4) and line a muffin tin with paper cases.

Mix milk and vinegar together and let it stand for 10 mins (don't worry it will look curdled, this is good!)

Mix all dry ingredients together in a bowl. Add oil, milk and vinegar mix, vanilla and almond extracts and mix very quickly with a metal spoon for a maximum of 15 seconds. Time is of the essence! Don't worry if it doesn't look too well mixed or a bit lumpy!

Bang the bowl on the work suface and then spoon it into the muffin cases asap. Bang again on the work surface before going in the oven to pop any bubbles from the raising agents. Now get it into the oven as quickly as you can. You need those raising agents to work their magic in the oven not before the mixture gets in there.

Bake for 15 mins or until the top of the cupcakes spring back when pressed. Leave to cool in tin for 5-10 mins then remove from tin and leave to cool completely on a cooling rack.

Now make the buttercream, do not eat them yet however tempting it seems!

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For the buttercream 

 

Using an electric mixer or whisk mix together 45g dairy free spread and 45g Trex (vegetable shortening) and 2 tsp vanilla extract and 1 tsp almond extract together until nice and creamy.

Add 450g icing sugar and 25 mls non dairy milk and mix until smooth. If it is too stiff add more milk sparingly until you have a good consistency. It should be soft but not runny. If you have added too much milk just add more icing sugar.

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The cherry on the top

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Spread the top of each cupcake with raspberry or cherry jam, then dollop or pipe the buttercream on top of this. Decorate each cupcake with some flaked almonds, be as artistic as you like. Finish each cupcake with a nice juicy cherry.

Now you can eat them...…….enjoy x

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