These cupcakes are moist and light but still manage to be incredibly chocolatey, I was so happy with the way they turned out I had to share them on the blog! I am going to look into making a healthier version but for now enjoy this decedent treat 🙂
1 cup of soy milk
3/4 cup of sugar
1 tsp. apple cider vinegar
1/3 cup of vegetable oil
1 cup white plain flour
1/3 cup of cocoa powder
1 tsp. vanilla bean paste
3/4 tsp. baking soda
1/2 tsp. baking powder
pinch of salt
100g vegan butter (I use Flora Freedom)
200g icing sugar
30g cocoa powder
*optional 1-3 tbsp. soya milk depending on how mousse like you would like the icing. The second picture shows the consistency you get using 2 tbsp. of soya milk.
- To make the cupcakes put all of the ingredients in to a mixing bowl and combine well.
- Put mixture into cupcake liners and cook for around 15 minutes in a 180 degree oven.
- While the cupcakes are baking you can make the icing by combining the butter and cocoa powder together then gradually adding the icing sugar. Add the soya milk until you get the consistency you require.
- Put the icing in the fridge for at least an hour to firm up. Once the cupcakes are completely cool, put the icing in a piping bag with your preferred nozzle and pipe the icing onto the cupcakes. Please note that the icing will hold its shape and design better the less milk that is added and the longer it is kept in the fridge.
These cupcakes are best kept in an airtight container in the fridge for no longer than 4 days.