Everyone loves a cupcake and it has been a while since I attempted to bake a sponge. But with so many vegan cake recipes, I of course had to have a go at low sugar and slightly healthier options. The trick to success is gently folding the liquid (curdled soya milk) into the dry, being careful not to beat or overmix. This recipe makes a small sponge cake or 12-14 cupcakes. If making in a cake tin, grease well, and leave to cool before removing from the tin. There are different topping options and it is on trend to scrape over a cake with buttercream icing. This is easy to achieve with a dairy free butter and icing sugar or even better soak cashews, add a few dates and flavourings, blending to pipe. Enjoy baking!