Vegan Cupcake
Ingredients
- 1 cup plain plant milk
- 1 teaspoon apple cider vinegar
- 3/4 cup granulated sugar
- 1/3 cup vegetable or sunflower oil
- 2 teaspoon 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
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 then set aside for a few minutes for the milk 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 and beat until no large lumps remain (a few tiny lumps are fine)
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
Whilst the cakes are cooling, it’s time to make your vegan buttercream icing by beating 150g of vegan butter with an electric whisk or stand mixer in a large bowl for 5-10mins until it has become much paler (this will make for a much lighter buttercream
Slowly add in 400g of sifted icing sugar in 4 batches making sure to beat well between each
Finally add 30g cocoa powder and beat until combined then place into piping bag and pipe away