Love this recipe!
I always sub the milk for oat milk to make this dairy free because I’m ovo-vegetarian, and it works great for cupcakes and “big” cakes. Picture attached of the cross section of a big cake I made using this recipe (3 x 8-inch shallow tins).
The icing I use is not the one this recipe offers - I use the American Buttercream icing recipe from the book Vegan Cakes and I use a mixture of Stork butter (tub, not block) and Trex Vegetable Shortening with icing sugar and vanilla extract.
One time, I also subbed in Freee GF self-raising flour for a batch of cupcakes for my GF mother and it worked really well, just add a little more milk than normal as GF flour is drier.
I’ve found that one batch of this recipe makes enough for:
• 12-14 x cupcakes using approx 30g batter per casing (15-17 mins in standalone cupcake maker machine)
• 1 x 8-inch shallow cake tin (≈30 mins at 160°C fan/180°C non-fan)
• 1 x 6-inch deep cake tin (≈45 mins at 160°C fan/180°C non-fan)
