Vegan Chocolate Chip Cupcakes
Vegan Chocolate Chip Cupcakes
INGREDIENTS
For the cupcakes:
300 ml soya milk
2 tsp cider vinegar
240g self raising flour
200g sugar
100ml rapeseed oil
100g @cocoarunners cooking chocolate buttons
60g cocoa powder
1 tbsp vanilla extract
1/2 tsp bicarbonate of soda
1/2 tsp salt
For the buttercream:
320g icing sugar
75g cocoa powder
115g vegan butter
2 tbsp soya milk
Pinch salt
METHOD
- Preheat the oven to 180C.
- First mix the vinegar and soya milk together and set aside.
- Chop the chocolate into smallish pieces.
- In a large bowl mix the flour, cocoa powder, salt, bicarbonate of soda and chocolate.
- Mix the sugar, oil and vanilla into the milk and then pour into the bowl with the dry ingredients. Mix well.
- Spoon into cupcake cases and bake for 15 minutes or until a skewed inserted in the middle comes out clean. Cool on wire racks.
- When they are completely cool make the buttercream icing.
- Beat the icing sugar, cocoa powder and salt together in a food mixer until it looks like fine sand. Add the vanilla and then the milk a little at a time.
- Turn the speed up and beat until the colour has lightened and the icing is fluffy.
- Put into a piping bag with a star nozzle and pipe onto your cupcakes. Decorate with a chocolate button and some grated chocolate. Enjoy!!
Recipe and images by thegingervegan.com
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