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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

  1. Preheat the oven to 180C.
  2. First mix the vinegar and soya milk together and set aside.
  3. Chop the chocolate into smallish pieces.
  4. In a large bowl mix the flour, cocoa powder, salt, bicarbonate of soda and chocolate.
  5. Mix the sugar, oil and vanilla into the milk and then pour into the bowl with the dry ingredients. Mix well.
  6. Spoon into cupcake cases and bake for 15 minutes or until a skewed inserted in the middle comes out clean. Cool on wire racks.
  7. When they are completely cool make the buttercream icing.
  8. 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.
  9. Turn the speed up and beat until the colour has lightened and the icing is fluffy.
  10. 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