Gamerbake Leamington Spa was our first indie themed bake off and we were delighted with all the fantastic bakes that turned up.

One of those bakes included Jupiter Hadley’s Binaries themed cupcakes. Based on Ant Workshop’s self described “concentration platform”, these colourful creations proved to be a hit in Leamington – particularly amongst our vegan attendees, who gleefully tucked into them.

But how can you make them? Here’s Jupiter’s recipe to help you get started.

Vegan Cupcakes

● 1 cup Soya milk + 1 tsp apple cider vinegar

● 1/2 cup vegan butter, softened

● scant 1 cup granulated sugar

● 1 tsp pure vanilla extract

● 1 1/2 cups all purpose flour

● 1 1/2 tsp baking powder

● 1/2 tsp baking soda

● 1/4 tsp salt

● Jam of your choosing


● 1/2 cup vegan butter, softened

● 2 1/2 3 cups powdered sugar

● 1/4 tsp vanilla extract

● Splash Soya milk


1. Preheat oven to 175 degrees C and line a standard muffin holder with 12 paper liners.

2. In a liquid measuring cup, measure out soya milk and add vinegar. Let set to curdle/activate.

3. Add softened butter to a large mixing bowl and cream with a mixer. Then add sugar and vanilla and beat until combined and fluffy about 2 minutes.

4. Add dry ingredients to a sifter in this order: 1 cup flour, baking soda, baking powder,salt, and then remaining 1/2 cup flour.

5. Sift over butter/sugar mixture alternating with the soya milk mixture. Blend until until well incorporated and no large lumps remain.

6. Add sprinkles and gently fold/stir with a rubber spatula or mixing spoon.

7. Divide evenly among cupcake holders making sure NOT to overfill. These do best at 3/4 of the way up.

8. Bake on a center rack at 350 for 2024 minutes, or until a toothpick inserted into the center comes out clean. They will only have a very, very slight golden brown color.

9. Let cool completely on a cooling rack. In the meantime, prepare frosting.

10. Wipe clean your mixing bowl and add softened butter. Beat until light and fluffy. Then add vanilla and mix once more.

11. Add powdered sugar 1/2 cup at a time and continue mixing until thick and creamy.

Drizzle in a little soya milk to thin. You want this frosting to be very thick so it will hold its shape once on the cupcakes.

12. Once cooled, cut a small 1in hole in each cupcake and full with jam. Top with frosting and fondant if you wish. Serve immediately. Store leftovers covered at room temperature or refrigerated.

Based on the recipe here