Heavenly Chocolate Cupcakes
Ingredients
- 1/2 cup soy milk (or preferred plant based milk)
- 1 tsp apple cider vinegar
- 1/2 cup light-flavoured oil
- 3/4 cup coconut sugar
- 1 tsp pure vanilla extract
- 1/3 cup raw cacao powder
- 1 tsp baking powder
- 1/2 tsp bicarb
- 1/4 tsp salt
- frosting
- 50g vegan butter
- 1/2 cup powdered, organic sugar
- 2 tsp pure vanilla extract
- 1/4 cup blackberries
Preparation
Preheat the oven to 180 degrees c
Line a 6 muffin tray with patty pans
In a small mixing bowl, mix milk and vinegar and set aside for 5 minutes to create a buttermilk
Once thickened, add oil, sugar and vanilla and whisk to combine
Ste aside
In a second, large mixing bowl sift in dry ingredients
Mix well, then pour in wet ingredients
Fold until it just comes together then spoon into patty pans until 3/4 full
Bake for 16-20 mins, or until an inserted skewer comes out with only a few crumbs
Allow cupcakes to cool 5 mins before turning onto a wire rack
Allow to cool completely before icing
Make buttercream
Add all ingredients to a small mixing bowl
Using an electric beater, whip for a few minutes or until light and fluffy
Pipe onto cold cupcakes and enjoy!
