Ingredients
Method
- Mix flaxseed and water in a small bowl. Leave 5 minutes until gelled.
- Mix oat milk and apple cider vinegar in a jug. Leave 2 minutes to curdle.
- Preheat oven to 180°C / 160°C fan / Gas 4. Line a 12-hole muffin tin with cupcake cases.
- Beat dairy-free butter and caster sugar for 3–4 minutes until pale and fluffy. Add flax egg mixture and vanilla. Beat to combine.
- Sift in flour, baking powder, bicarbonate of soda, and salt. Add oat milk mixture. Fold gently until just combined — do not overmix.
- Fill cupcake cases two-thirds full. Bake 18–20 minutes until golden and a skewer comes out clean. Cool in tin 5 minutes then transfer to a wire rack. Cool completely.
- Beat dairy-free butter alone for 3–4 minutes until pale. Add icing sugar in two batches. Add vanilla and oat milk until smooth and pipeable.
- Pipe buttercream onto cooled cupcakes. Decorate as desired.
Notes
Use dairy-free block butter — never a soft spread — for both the batter and buttercream.
Let flax egg gel for the full 5 minutes before using.
Let oat milk and vinegar curdle for 2 minutes before using.
Do not overmix once flour goes in.
Fill cases two-thirds full for a proper dome.
Cool completely before frosting — dairy-free buttercream melts faster than regular.
Stores in an airtight container for up to 3 days. Unfrosted cupcakes freeze for up to 3 months.
