Orange and poppyseed cupcakes with yoghurt 'cream cheese' icing (v)

Light and slightly tangy, with an enjoyable contrast between the cupcake and the icing

The cupcakes are vegan and the icing could be made vegan if using non-dairy yoghurt

Adapted from the vanilla cupcake recipe from Vegan Cupcakes Take Over the World

Makes 12 cupcakes

Original post (and pictures) here


For the cupcakes

1 tbsp poppy seeds, soaked in 1 tbsp non-dairy milk for 15 minutes
1/2 cup dairy-free spread (I used Nuttelex)
3/4 cup sugar
1 tsp vanilla
Egg replacer to the equivalent of 2 eggs (I used commercial egg replacer but chia seeds would be an alternative)
Juice from 1 orange (about 1/2 cup)
1 tsp apple cider vinegar
1 1/2 cups + 2 tbsp plain flour
3/4 tsp baking powder
1/2 tsp baking soda
Pinch salt

For the icing

3 tbsp non-dairy margarine

~3 tbsp plain natural yoghurt

2 1/2 cups icing sugar

1 tsp vanilla


For the cupcakes

1. Preheat the oven to 180'C and line a 12-pan muffin tray with cupcake liners 

2. Beat the non-dairy spread, sugar and vanilla in a large bowl until light and fluffy.

3. In a separate bowl, combine the dry ingredients (flour, baking powder, baking soda, salt). In a small bowl, prepare the egg replacer.

4. Add the egg replacer, orange juice, and apple cider vinegar to the sugar mixture and beat to just combine. Add the dry ingredients and stir through. Add the poppy seeds soaked in milk and stir through.

5. Divide between the 12 cupcake liners. Bake for 20 minutes or until just brown and an inserted skewer comes out clean.

For the icing

1. cream the icing sugar, margarine and yoghurt in a large bowl, until light and fluffy.

2. Add the vanilla and soy milk and continue beating until well-combined.