1/8tspalmond extract(optional - for enhanced flavour)
90mlsunflower oil(or any flavourless oil)
2tbspyour favourite sprinkles(check the label to ensure they've vegan as many contain shellac or beeswax)
Preheat the oven to 175°C/350°F. Line a 12-hole cupcake or bun tin with small paper cases in a design of your choice (or keep it simple with plain white cases).
In a large jug, stir together the room temperature almond milk and apple cider vinegar. Allow the mixture to stand for 10 minutes, and then stir in the vanilla extract, almond extract and oil. If it looks a little lumpy and thick this is good. Give it a brief whisk to make it smooth. This is your vegan buttermilk.
Sift the dry ingredients together in a large bowl, excluding the sugar. Whisk the sugar in to the sifted ingredients. This process removes any lumps so you don't run the risk of overbeating the batter trying to remove lumps of flour.
Add the wet ingredients to the dry ingredients and whisk gently until no lumps remain. Don't overbeat the mixture. About a minute of gentle whisking should do the trick.
Pour or scoop the batter into the paper cases, filling them about 3/4 way up. I like to use a small ice cream scoop for this. They will rise in the oven.
Scatter a few sprinkles onto the tops of the cakes. This step is optional but I think they add a fun touch.
Place the filled tray into the oven and back for 12-14 minutes, until golden and springy to the touch. Allow to cool in the tin for 5 minutes and then transfer to a wire rack to cool completely before serving.
Repeat the filling and baking process for the remaining fairy cake batter.
Keep the fairy cakes in an airtight container and eat within 48 hours.