Vegan Chocolate Cupcakes
Servings:
Makes 6 cupcakes
Prep. Time:
15 minutes
Cook Time:
25 minutes
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
Directions:
- Line a 6 hole cupcake tin with cupcake cases.
- Whisk together the soya milk and cider vinegar in a jug. Set aside.
- Using the Cordless Power Hand Mixer, cream the sugar and margarine together in a large bowl. Blend until smooth and soft.
- Sift the flour, bicarbonate of soda, cocoa powder and salt into a bowl. Ensuring there are no lumps.
- 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.
- Spoon the batter into the cases, being careful to avoid spilling.
- 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.
- 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.
- Decorate the cupcakes with the icing.
