• 1 cup (140g) flour
• 2 tsp baking powder
• pinch salt
• 1/2 cup (105g) caster sugar
• 1/4 cup (60ml) flavorless oil (such as vegetable or sunflower)
• 3/4 cup (180ml) non-dairy milk of choice (I used almond milk; soy would work just fine too)
• 1 tsp vanilla
• 1 tsp apple cider vinegar

• 2 cup (250g) icing sugar
• 1/2 cup (100g) melted and cooled vegan butter
• 2 tsp vanilla

• Muffin tray
• Mixer bowl / bowl and electric whisk
• 10 cupcake cases
• If piping - Piping bag and nozzle

1. Pre-heat oven to 365f (185c). Line a pan with 10 cupcake cases. 
2. In a mixer bowl combine flour, baking powder, salt and sugar. Mix on low for a few seconds to combine. 
3. Add remaining ingredients and beat on medium till well blended and no lumps remain.
4. Fill the cupcake cases with the batter and bake for 20 minutes, or till a toothpick tests clean and cupcakes bounce back when lightly pressed.
5. Remove cupcakes from pan after 5 mins and place on a wire cooling rack and cool completely (around another 20 mins) before icing.
6. Combine all ingredients in a mixer bowl. Beat on low till well combined, then increase speed to medium-high. Beat till light and fluffy. If frosting is too thick to pipe or spread, add more melted butter – a tablespoon at a time – till it reaches the right consistency. If it is too wet, add a little more icing sugar.
7. Pipe or frost as desired; serve immediately or keep covered – in the fridge – for up to three days.

• Easiness: 5/5
• Taste: 5/5
• Approximate Cost: £1.36 (£9.46 to buy all ingredients in full but with plenty remaining)
• Would I make again: Yes
• Summary: Ultimate staple recipe, can be adapted as you like for different flavours.  Really light but moist sponge and the icing is just mmmm! I've made this recipe several times now and always turns out consistently good