Makes 12
Ingredients:
250ml soy, oat or rice milk
1 tsp white vinegar
180ml sugar
80ml vegetable oil
1 tsp vanilla extract
120g (250ml) cake flour
80ml cocoa powder
¾ tsp bicarbonate of soda
½ tsp baking powder
½ tsp salt
Method:
- Preheat the oven to 180 degrees celsius for conventional ovens, or 160 degrees celsius for fan-forced.
- Line a 12-hole muffin pan with cupcake liners.
- In a large bowl, whisk together the milk, vinegar, sugar, oil and vanilla.
- In a separate bowl, stir together the flour, cocoa, bicarbonate of soda, baking powder and salt. Add the wet ingredients to the dry ingredients and stir until smooth.
- Fill the cupcake liners two-thirds full with batter and bake in the preheated oven until a skewer inserted into the middle comes out clean. Allow to cool.
For the frosting:
250g vegan butter or margarine
320g icing sugar, sifted
2 tbsp oat, rice or soy milk
1 tsp vanilla essence
Method:
- Place the butter in the bowl of an electric mixer and beat for 6–8 minutes or until pale and creamy. Add the icing sugar, milk and vanilla and beat for a further 6 minutes or until light and creamy. Place in a piping bag and pipe onto cooled cupcakes.
