Easy Vegetarian Recipes-Vegan Fruit Mince Pie Cupcakes

Easy Vegetarian Recipes-Vegan Fruit Mince Pie Cupcakes INGREDIENTS 1 1/2 cups flour 1 cup caster (superfine) sugar 1 tsp baking soda 1/2 tsp salt 3/4 cup soy milk 1/2 cup vegetable oil 2 tbsp apple cider vinegar 1 tbsp pure vanilla extract Icing sugar to dust FRUIT FILLING: 1 1/2 cup Mixed dried fruit and 1/2 cup Orange juice SHORTCRUST PASTRY: 60g plain flour, 2 tbsp icing sugar and 3 tbsp margarine LET'S GET COOKING... Pre-heat oven to 180C (320F) To make vegan short crust pastry start off by placing you flour and icing sugar in a mixing bowl and mix on low speed until everything is combined. Now at this stage it should be a dough. Not too crumbly but not sticky. If you feel it needs more flour add a tbsp at a time, or if you feel it’s too dry add a tsp of soy milk at a time and mix until you get it to a dough consistency. Wrap the dough with cling/plastic wrap and place it in the fridge for 30 min to firm up. Once the dough is chilled take it out of the fridge. Place it on top of a piece of baking paper and place another sheet of paper on top. Roll out to about 1/2 cm (0.2 inches) in thickness and cut out shapes. You want to have 12 circles (make sure they fit at the bottom of the cupcake liners) and 12 small stars. Bake them for 10-12 min or until they’re nice and golden brown. If it takes longer than or quicker than 10-12 min don’t freak out! Everyone’s oven is different :0) Set them aside to cool down. Place you fruit mince in a large mixing bowl, pour orange juice over it, cover it with cling/plastic wrap and allow to soak for 30 min in the fridge. Add all the dry ingredients to a large mixing bowl and mix on low speed to help them combine mix all your wet ingredients together in a large jug and add to your dry ingredients until everything is just mixed in. Stop the mixer, scrape down the bowl and mix for a final 20 seconds. Place a pastry disk at the bottom of your cupcakes liners and scoop batter into your cupcake tin lined with cupcake liners filling up about 3/4 of the way. Bake for 20-25 min or until a skewer comes out clean and set aside to cool on a cooling rack before frosting. Keep the oven on 180C (320F). While your cupcakes are baking and cooling take your fruit mince pie filling out of the fridge and drain into a bowl using a sift. Place the drained fruit onto a baking tray lined with baking paper and spread out. Bake for 10-15 min on 180C (320F) or until the fruit has dried out a little bit but not completely. To finish these cupcakes off simply core the center and fill with fruit filling. Using a Wilton 6B star tip frost your cupcakes in a swirl motion using my vegan buttercream frosting. Place a little more fruit filling on top and a little pastry star before you dust the entire thing with icing sugar. Credit Goes To Tastemade Please Subscribe My channel. (Only if you like my recipes) Social Media Profiles: Facebook Page: ift.tt/2bVXypu Twitter: twitter.com/kuntalghosh6661 Pinterest: ift.tt/2bE47PZ Wordpress: ift.tt/2bVXq9x Blogger: ift.tt/2bE536y Delicious: ift.tt/2bVWORj Tumblr: ift.tt/2bE4cCY vegan mince pie recipe best fruit mince pie recipe mince pie muffins

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