Vegan Berry Cupcakes

This recipe is a spin on Bob's red mill's strawberry cupcakes recipe. I've changed a few things around and added some yummy, tangy raspberry frosting instead! In this picture I made mini cupcakes but the recipe should make 9 large cupcakes or more normal sized ones.

Ingredients (cake mix):

• 1 cup white flour
• 1/2 cup wholemeal flour
• 1tsp baking soda
• 1/2 cup natural cane sugar
• 1/4 cup agave nectar
• 1/2 cup soya/vegetable margarine
• 1 cup soy/rice milk
• 1 tbsp vinegar
• 3/4 cup mashed strawberries
• 1tsp vanilla extract

1. Preheat the oven to 350° (175C). Measure the flour, baking soda and salt into a bowl. 
2. In a seperate large bowl, cream together the margarine, agave and sugar until thoroughly mixed. 
3. Gradually add the soymilk, vinegar and vanilla extract while mixing.
4. Mix in the flour mixture and the mashed strawberries.
5. Pour into cupcake cases and bake for 12-15 mins. Cupcakes are ready when you can stick a fork in them and the fork comes out clean.
6. Leave to cool before frosting them.

Frosting Ingredients:

• 1/2 cup soya margarine
• 1 3/4 cups icing sugar
• 1 tsp vanilla extract
• 1/2 cup raspberry jam (seedless)
• Red food colouring (optional), if you can't find vegan food colouring try using beetroot paste.

Mix all ingredients together thoroughly and add red food colouring to get the desired colour. If the mixture is too thin add more icing sugar. Put in the fridge for 10-30 before icing the cakes.