Vegan choc cupcakes
Sponge mix
236g soy milk
4g white vinegar
154g caster sugar
70g veg oil
11/2 tsp vanilla
155g plain flour
35g cocoa powder
3g bicarb
2g baking powder
1/4 tsp salt
Frosting
40g cocoa powder
100g vegan choc
120g caster sugar
95g hot water
Method for cupcake:
Preheat the oven to 160 c and line a cupcake tin with cupcake papers.
Sieve all dry ingredients into a bowl.
Combine the wet in a separate bowl.
Mix wet and dry together until a smooth batter with no lumps is formed.
Pour mix into cupcake cases 3/4 full, bake for 15 minutes or until a skewer inserted comes out clean.
Method for frosting:
To make the frosting combine the hot water, sugar, and cocoa powder into a bowl and whisk
Add the melted chocolate and stir, place it into the fridge to thicken, and add to your cupcakes once they’re cooled.
Add berries or chopped chocolate for garnish.
Happy baking.
