Vegan chocolate cupcakes (halloween edition!)
Perfectly fluffy, tender & crumbly on the inside
Servings: 8
Ingredients
For the cupcakes
- 1 cup soya milk
- 1 tsp apple cider vinegar
- 3⁄4 cup sugar
- 3⁄4 cup vegetable oil
- 1 cup plain flour
- 1⁄2 cup cocoa powder
- 3⁄4 tsp baking soda
- 1⁄2 tsp baking powder
- 1 1⁄2 tsp vanilla extract
Decoration
- 1 tub buttercream style icing Betty Crocker tub icing is vegan
- 16 edible decorative eyes
Instructions
Chocolate cupcakes
- Preheat the oven to 175°C, gas mark 4 and line a muffin tin with paper baking cups.
- In a large bowl, whisk together the soya milk and vinegar, then set aside to curdle before adding sugar, vegetable oil and vanilla extract to the mixture. Beat until frothy and set aside.
- In a separate bowl, whisk together the remaining dry ingredients. Once combined, add the dry mixture to the wet mixture (I do it in two batches beating until smooth).
- Once combined with no lumps remaining, pour the batter into prepared baking cups, filling them to three quarters full.
- Bake in the middle of the oven for around 18 to 20 minutes, or until a toothpick inserted into the centre of one of the cupcakes comes out clean. Take out of the oven and transfer onto a cooling rack and allow to cool completely before decorating.
Decoration
- To frost the cupcakes, transfer the icing into a piping bag fitted with a large plain nozzle and pipe a blob of icing onto each cupcake. Holding the bag upright over the centre of the cupcake, pipe a tall mound of icing, then pull the tip away to form a small peak on the top before sticking two eyes on each one.