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publication date: Jul 2, 2019

These are a stunning summer season cupcake – Elderflower is an ideal summer season flavour and a pleasant change from chocolate. The syrup provides them a stunning golden color and they’re candy sufficient to eat with out icing. You may get Elderflower syrup from massive supermarkets.

 Vegan Elderflower Cupcake

Free From: Dairy, Eggs, Nuts, Soya

Comprises: Gluten

Prep Time: 15 minutes

Cooking Time: 15-17 minutes

Preheat oven to 170°C 340°F


3/four cup Non Dairy Milk (Koko Coconut Milk is nice right here!)

1 1/2 cups self-raising flour

1/four cup caster sugar

1/Three cup Elderflower Syrup, plus Three tbsp which you retain to drizzle after they’re baked

1/Three cup melted non-dairy margarine or plain vegetable oil

1 tsp vanilla

2 tsp apple cider vinegar

1 tsp baking soda

1 tsp baking powder


Preheat oven to 375°F, 170°C, and line your cupcake tins


In a bowl combine the Non Dairy Milk and apple cider vinegar – go away to at least one aspect to curdle for 10 minutes

Soften the coconut oil within the microwave (about 20 seconds) or in a pan on the range and put aside

In a big bowl combine: flour, sugar, salt, bicarb of soda, baking powder, and mix

Add the melted oil, vanilla, elderflower syrup and non-dairy milk combination.

Mix however do not get carried away with mixing quite a bit. 

Fill cupcake instances evenly and bake for about 15 minutes or till a toothpick comes out clear.

Vegan Elderflower Cupcakes

Drizzle with the extra Three tbs of Elderflower syrup

Cool within the pan for five minutes, then transfer to a wire rack to complete cooling.

You may high with buttercream, or go away plain as you like.