Vegan Classic Fairy Cakes

Delightfully light, fluffy, and completely plant-based, these Vegan Classic Fairy Cakes are a nostalgic treat perfect for any occasion. Prepared with simple pantry staples like all-purpose flour, almond milk, and lemon juice, these charming cupcakes offer a tender crumb and a subtly sweet flavor. The recipe features a quick, homemade vegan "buttermilk" that ensures the cakes stay moist and airy. Topped with a zesty lemon icing and a sprinkle of colorful vegan sprinkles, these whimsical cakes are as eye-catching as they are delicious. Ideal for parties, afternoon tea, or anytime you crave a bit of sweetness, this easy vegan cupcake recipe comes together in just 35 minutes and makes 12 delightful servings. Perfect for vegans and non-vegans alike, these fairy cakes are sure to brighten up your dessert table!

Nutriscore Rating: 49/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 150 grams all-purpose flour
• 1.5 teaspoons baking powder
• 0.5 teaspoons baking soda
• 100 grams granulated sugar
• 150 milliliters unsweetened almond milk
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• 60 milliliters sunflower oil
• 0.25 teaspoons salt
• 100 grams vegan powdered sugar
• 1.5 tablespoons lemon juice
• 2 tablespoons vegan sprinkles

Directions

Step 1

Preheat your oven to 180°C (350°F). Line a 12-cup muffin tin with paper cupcake liners.

Step 2

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.

Step 3

In a small bowl, combine the almond milk and apple cider vinegar. Allow this mixture to sit for about 5 minutes to create a vegan 'buttermilk'.

Step 4

Add the vanilla extract and sunflower oil to the vegan 'buttermilk' mixture and stir well.

Step 5

Pour the wet ingredients into the bowl of dry ingredients, stirring until just combined. Be careful not to overmix.

Step 6

Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Step 7

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cake comes out clean.

Step 8

Remove the cakes from the oven and allow them to cool in the tray for 5 minutes, then transfer them to a wire rack to cool completely.

Step 9

To prepare the icing, sift the vegan powdered sugar into a small bowl. Gradually stir in the lemon juice until a smooth, spreadable consistency is achieved.

Step 10

Once the cakes are completely cool, spread the lemon icing over each one and top with a sprinkle of vegan sprinkles.

Step 11

Let the fairy cakes set for about 10 minutes before serving.

Nutrition Facts

Serving size	(621.3g)

Amount per serving	% Daily Value*
Calories	1900.0

Total Fat 60.3g	0%
Saturated Fat 6.3g	0%
Polyunsaturated Fat 37.8g
Cholesterol 0mg	0%
Sodium 1990.5mg	0%
Total Carbohydrate 328.2g	0%
Dietary Fiber 4.3g	0%
Total Sugars 207.3g
Protein 16.5g	0%

Vitamin D 55.7IU	0%
Calcium 292.0mg	0%
Iron 7.6mg	0%
Potassium 260.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.2%

Protein: 3.4%

Carbs: 68.3%