Vegan KITKAT Cupcakes
For the cupcakes:
Vegan milk alternative
Vanilla extract
Sunflower oil
Cider vinegar
Plain flour
Cocoa powder
Soft light brown sugar
Bicarbonate of soda
Salt
For the frosting:
Vegan butter alternative, softened
Icing sugar, sifted
KITKAT 4 finger Vegan, chopped into very small pieces
To decorate:
KITKAT 4 finger Vegan, cut into 12 pieces
You will also need:
1 x cupcake tray
12 x cupcake cases
Step 1 of 8
Pre-heat the oven to 180C/160 fan and line your cupcake tray with the cupcake cases.
Step 2 of 8
Pour the plant based milk, vanilla, sunflower oil and cider vinegar into a bowl and mix well. Leave for a few minutes to thicken.
Step 3 of 8
Place all the dry ingredients into a large bowl and make a small well in the middle. Pour the wet mix into the well, add the Vegan Condensed Milk and whisk to make a smooth batter.
Step 4 of 8
Divide the mixture between the cupcake bases and place in the middle of the oven to bake for 18-20 minutes until well risen. Leave to cool completely on a wire rack.
Step 5 of 8
Whilst the cupcakes are cooling, whisk the vegan butter and Vegan Condensed Milk with an electric hand whisk until soft and creamy.
Step 6 of 8
Whilst whisking, start adding the icing sugar a spoonful at a time until fully incorporated into the icing. Add the chopped KITKAT 4 finger Vegan to the icing and using a spatula, gently mix it through the icing.
Step 7 of 8
If using a piping bag, scrape the icing into the piping bag with your chosen nozzle. If you don’t have a piping bag, don’t worry! You can ice the cupcakes using a palette knife or by cutting a hole in the corner of a sandwich bag.
Step 8 of 8
Cut off any peaks on the cupcakes to make sure they all have flat surfaces. Pipe the icing on top of each cake and top with a slice of KITKAT 4 finger Vegan.
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Vegan KITKAT Cupcakes
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Prep: 15 mins
Cook: 20 mins
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Super Easy
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SERVES: 12
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Ingredients
For the cupcakes:
Vegan milk alternative
200mlVanilla extract
1tspSunflower oil
80mlCider vinegar
1tbspPlain flour
200gCocoa powder
50gSoft light brown sugar
150gBicarbonate of soda
1tspSalt
1/2 tspFor the frosting:
Vegan butter alternative, softened
65gIcing sugar, sifted
200gKITKAT 4 finger Vegan, chopped into very small pieces
2 packetsTo decorate:
KITKAT 4 finger Vegan, cut into 12 pieces
1 packetYou will also need:
1 x cupcake tray
12 x cupcake cases
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Method
Step 1 of 8
Pre-heat the oven to 180C/160 fan and line your cupcake tray with the cupcake cases.
Step 2 of 8
Pour the plant based milk, vanilla, sunflower oil and cider vinegar into a bowl and mix well. Leave for a few minutes to thicken.
Step 3 of 8
Place all the dry ingredients into a large bowl and make a small well in the middle. Pour the wet mix into the well, add the Vegan Condensed Milk and whisk to make a smooth batter.
Step 4 of 8
Divide the mixture between the cupcake bases and place in the middle of the oven to bake for 18-20 minutes until well risen. Leave to cool completely on a wire rack.
Step 5 of 8
Whilst the cupcakes are cooling, whisk the vegan butter and Vegan Condensed Milk with an electric hand whisk until soft and creamy.
Step 6 of 8
Whilst whisking, start adding the icing sugar a spoonful at a time until fully incorporated into the icing. Add the chopped KITKAT 4 finger Vegan to the icing and using a spatula, gently mix it through the icing.
Step 7 of 8
If using a piping bag, scrape the icing into the piping bag with your chosen nozzle. If you don’t have a piping bag, don’t worry! You can ice the cupcakes using a palette knife or by cutting a hole in the corner of a sandwich bag.
Step 8 of 8
Cut off any peaks on the cupcakes to make sure they all have flat surfaces. Pipe the icing on top of each cake and top with a slice of KITKAT 4 finger Vegan.