Fairy Cakes

Method

1. Preheat the oven to 170°C Fan (190°C / Gas 5). Prepare a cupcake tin with 12 cupcakes cases.
   
   
2. In a small bowl mix together the milk with the apple cider vinegar and set aside for 5 minutes. Meanwhile weigh out the rest of the ingredients into separate bowls.
   
   
3. In a medium sized, scrupulously clean bowl, use an electric whisk to beat the OGGS^® Aquafaba for 2 mins until it is white, fluffy and firmly holding its shape. Set aside.
   
   
4. In a separate large bowl, beat the dairy-free butter, the caster sugar and the vanilla extract together until pale and fluffy, then gradually add the coconut oil and beat until incorporated.
   
   
5. Add the whisked OGGS^® Aquafaba and mix together.
   
   
6. Add half of the flour, the baking powder and the salt, and mix for 5 seconds. Then add half of the milk and vinegar mix and whisk together. Repeat the previous step to add the remaining flour and milk mix. Beat until evenly combined and have a smooth, light batter.
   
   
7. Spoon the mixture equally into the cases and bake on the middle shelf for 20 minutes until golden and a skewer comes out clean when inserted. Cool in the tin for 5 mins and then remove to fully cool on a wire rack.
   
   
8. To make the icing measure the icing sugar into a bowl and add the water a teaspoon at a time until you have a thick, spreadable consistency. Spoon onto the fairy cakes and then add your sprinkles!