Vegan Chocolate Cupcakes

 
Mood Foods Recipe Collection
Vegan Chocolate Cupcakes

Makes 20

These chocolate vegan cupcakes are easy to make and even easier to eat. For the recipe you will need 2 x 12-hole cupcake tins, lined with cupcake cases. 

INGREDIENTS:

350ml unsweetened plant based milk

1 tbsp apple cider vinegar

330g sugar

100g dairy free spread

300g plain flour

1 tsp bicarbonate of soda

80g cocoa powder

1/2 tsp salt

For the vegan icing:

75g cocoa powder

500g icing sugar 

100g dairy free spread

125ml unsweetened plant based milk

METHOD:

  1. Preheat the oven to 180C/160C Fan/Gas 4. Line two 12-hole cupcake tins with 20 paper cupcake cases.

     2. Whisk together the milk and cider vinegar in a jug. Set aside.

     3. Cream the sugar and margarine in a large bowl with a hand-held whisk until soft and smooth. Set aside. 

     4. Sift the flour, bicarbonate of soda and cocoa powder into a bowl. Mix in the salt, ensuring there are no lumps.

     5. Tip the dry ingredients into the sugar and margarine and pour in the soya milk mixture. Stir together with a wooden   spoon, using a figure of eight motion. The mixture will seem dry at first, but will loosen quickly.

     6. Spoon the batter into the cases using a dessert spoon. Be careful not to over-fill.

     7. Bake in the centre of the oven for 25 minutes, or until the cakes spring back to the touch. Leave to cool completely in the tins before decorating.

     8. To make the icing, sift the cocoa and sugar into a food processor and add the shortening. Blend the mixture and gradually pour in the milk until your icing is the desired consistency.

    9. To decorate the cupcakes, you can either dollop on some icing and swirl it with a knife, or use a piping bag.

More about this recipe…  

This recipe has been adapted to be suitable for vegans or those with a dairy intolerance. For other recipe ideas, please visit our FB page; Mood Foods

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