Fangtastic Cupcakes

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Sink your teeth into these FANG-tastic cupcakes!


Linseed Egg

1 tablespon Linseed
4 tablespoons Water


80ml Plant milk
128g Pumpkin puree
4 tablespoons Vegan butter
2 teaspoons Apple cider vinegar
1 tablespoon Vanilla


1 tablespoon Baking powder
1/4 teaspoon Salt
250g All purpose flour
4 teaspoons Mixed spice


Preheat the oven to 175C and line a muffin tray with cupcake cases. Whisk the linseed and water together and leave to sit.

In a large mixing bowl, combine the wet ingredients with the linseed egg, beat until fluffy then add the dry ingredients until fluffy. Fill the cupcake cases with the cake batter and bake for 18 to 25 minutes then leave to cool.

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