From Elena Kusta, Member of Vegan ACT

These cupcakes recently won the ‘best taste’ category in my work’s annual cupcake competitions, which raises money for the RSPCA’s Weston shelter!


Cupcake ingredients:

  • 1 cup plain flour, sifted
  • 2 ½ teaspoons baking powder
  • 2 pinches salt
  • ½ cup caster sugar
  • ¼ cup canola oil
  • ¾ cup soy milk
  • 1 teaspoon vanilla essence
  • ½ tablespoon apple cider vinegar

Cream icing ingredients:

  • 1 tub Tofutti cream cheese
  • 5 tablespoons caster sugar (depending on how sweet you want, add more or less, remembering to constantly taste)
  • 2 teaspoons vanilla essence


  • Preheat oven to 180°C (fan forced) and line a cupcake tray with 10 cupcake patties.
  • In a large bowl, mix the flour, baking powder, salt and sugar until combined.
  • Add the oil, soy milk, vanilla and apple cider vinegar.
  • Beat with an electric mixer for until the mixture is smooth and without lumps.
  • Fill each of the 10 cupcake patties with 2 tablespoons of cake batter.
  • Bake for 20 minutes or so until risen and the tops of the cupcakes bounce back when touched.
  • Allow to cool completely before adding frosting.
  • For the icing, combined the cream cheese, caster sugar and vanilla essence until you have the required taste.
  • When the cupcakes are cool carefully cut the tops off.
  • Pipe on a layer of icing and carefully lay down four slices of strawberry.
  • Place the top of the cupcake on the icing and strawberry slices
  • Pipe a small dollop of icing on the top and finish with a half a strawberry.