Cakes & Baking

Vegan Chocolate Cupcakes

Makes 6 cupcakes

Vegan Chocolate Cupcakes

Makes 6 cupcakes

These delicious Chocolate Cupcakes are easy to make and completely dairy-free, making them the perfect vegan alternative for a sweet treat.

Ingredients

  • 175ml unsweetened soya milk
  • ½ tbsp. apple cider vinegar
  • 165g caster sugar
  • 50g dairy free margarine
  • 150g plain flour
  • ½ tsp. bicarbonate of soda
  • 40g cocoa powder
  • ½ tsp. salt

For the Icing:

  • 300g icing sugar
  • 50g dairy free margarine
  • 50ml unsweetened soya milk

Preparation

  1. Line a 6 hole cupcake tin with cupcake cases.
  2. Whisk together the soya milk and cider vinegar in a jug. Set aside.
  3. Using the Cordless Power Hand Mixer, cream the sugar and margarine together in a large bowl. Blend until smooth and soft.
  4. Sift the flour, bicarbonate of soda, cocoa powder and salt into a bowl. Ensuring there are no lumps.
  5. Tip the dry ingredients into the sugar and margarine, followed by the soya milk mixture. Stir together using a figure of eight motion, until combined.
  6. Spoon the batter into the cases, being careful to avoid spilling.
  7. Place the baking tray into the oven, on rack position 1. Set to bake at 160˚C, for 30 minutes. Allow the oven to preheat for 5 minutes. With 25 minutes remaining on the timer, transfer the cupcake tin to the baking tray in the oven. Leave to cool before icing.
  8. To make the icing, whisk the icing sugar and margarine, until blended well. Gradually pour in the soya milk and blend until you reach the desired consistency for piping.
  9. Decorate the cupcakes with the icing.