Vegan chocolate cupcakes
These chocolate vegan cupcakes are easy to make and even easier to eat. For the recipe you will need 2 x 12-hole cupcake tins, lined with cupcake cases.
Each serving provides 318kcal, 4g protein, 54g carbohydrate (of which 41g sugars), 9g fat (of which 3g saturates), 2g fibre and 0.4g salt.
Ingredients
For the vegan cupcakes
- 350ml/12fl oz unsweetened soya milk
- 1 tbsp apple cider vinegar
- 330g/11陆oz caster sugar
- 100g/3陆oz dairy-free spread
- 300驳/10陆辞锄 plain flour
- 1 tsp bicarbonate of soda
- 80g/3oz cocoa powder
- 陆 tsp instant coffee granules
- 陆 tsp salt
For the vegan icing
- 75驳/2陆辞锄 cocoa powder
- 500g/1lb 2oz icing sugar
- 100g/3陆oz dairy-free spread
- 125g/4陆oz unsweetened soya milk
Method
Preheat the oven to 180C/160C Fan/Gas 4. Line two 12-hole cupcake tins with 20 paper cupcake cases.
Whisk together the soya milk and cider vinegar in a jug. Set aside.
Cream the sugar and margarine in a large bowl with a hand -held whisk until soft and smooth. Set aside.
Sift the flour, bicarbonate of soda and cocoa powder into a bowl. Mix in the coffee granules and salt, ensuring there are no lumps.
Tip the dry ingredients into the sugar and margarine and pour in the soya milk mixture. Stir together with a wooden spoon, using a figure of eight motion. The mixture will seem dry at first, but will loosen quickly.
Spoon the batter into the cases using a dessert spoon. Be careful not to over-fill.
Bake in the centre of the oven for 25 minutes, or until the cakes spring back to the touch. Leave to cool completely in the tins before decorating.
To make the icing, sift the cocoa and sugar into a food processor and add the shortening. Blend the mixture and gradually pour in the soya milk until your icing is the desired consistency.
To decorate the cupcakes, you can either dollop on some icing and swirl it with a knife, or use a piping bag. See the tips section for other ways to decorate.
