Vegan Chocolate Cupcakes
Featured Product:
Organic Cacao Powder
These fool proof cupcakes are easy to make and even easier to eat!
Ingredients
Cupcake
350ml
Plant milk
1 tablespoon
Apple cider vinegar
330g
Caster sugar
100g
Vegan butter
300g
Plain flour
1 teaspoon
Bicarbonate of soda
1/2 teaspoon
Coffee granules
Icing
500g
Icing sugar
100g
Vegan butter
125g
Plant milk
Sprinkles
Instructions
Cupcake
Preheat the oven to 180C or 160C for fan assisted ovens and line a cupcake tin with cupcake cases.
In a jug, whisk the milk and cider together and set aside.
In a large mixing bowl, cream the sugar and butter together until soft and smooth. Set aside.
Sift the flour, bicarbonate of soda and cacao powder into a bowl then mix in the coffee granules and salt.
Tip the dry ingredients into the butter mixture and pour in the milk and mix until combined.
Spoon the batter into the prepared cupcake cases and bake for 25 minutes, or until baked through.
Icing
While the cakes are cooling, sift the cacao powder and icing sugar into a clean bowl a long with the butter. Mix while gradually pouring in milk until you get the perfect consistency.
Use a piping bag or a spoon to decorate the cakes and add sprinkles to serve!
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