Best Vegan Cupcakes Ever
Ingredients
- 1 cup plain plant milk
- 1 teaspoon apple cider vinegar
- 3/4 cup granulated sugar
- 1/3 cup vegetable or sunflower oil
- 2 teaspoons vanilla extract
- 1 cup plain flour
- 1/3 cup cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Frosting components
- 150g vegan butter
- 400g icing sugar
- 30g cocoa powder
Preparation
Heat the oven to 170°C fan and line a cupcake pan with cases
Whisk together the milk and vinegar in a large bowl and set aside for a few minutes to curdle
Add the sugar, oil, vanilla extract and beat until foamy
In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt
Add the wet ingredients to the dry and beat until no large lumps remain
Pour batter into liners, filling 3/4 of the way
Place in the middle of the oven and bake for 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely
Buttercream
Beat 150g of vegan butter with an electric whisk or stand mixer for 5-10 minutes until it has become much paler to make a lighter buttercream
Slowly add 400g of sifted icing sugar in 4 batches, beating well between each
Add 30g cocoa powder and beat until combined, then place into piping bag and pipe onto cupcakes
Optionally, add Biscoff spread to the middle of some cupcakes as a surprise