Chocolate Chip Cupcake
Ingredients
- 300 ml soya milk
- 2 tsp cider vinegar
- 240g self raising flour
- 200g sugar
- 100ml rapeseed oil
- 100g chocolate buttons
- 60g cocoa powder
- 1 tbsp vanilla extract
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 320g icing sugar
- 75g cocoa powder
- 115g vegan butter
- 2 tbsp soya milk
- pinch salt
Preparation
First mix the vinegar and soya milk together and set aside
Chop the chocolate into smallish pieces
In a large bowl mix the flour, cocoa powder, salt, bicarbonate of soda and chocolate
Mix the sugar, oil and vanilla into the milk and then pour into the bowl with the dry ingredients. Mix well
Spoon into cupcake cases and bake for 15 minutes at 180C or until a skewed inserted in the middle comes out clean. Cool on wire racks
When they are completely cool make the buttercream icing
Beat the icing sugar, cocoa powder and salt together in a food mixer until it looks like fine sand. Add the vanilla and then the milk a little at a time. Turn the speed up and beat until the colour has lightened and the icing is fluffy
Put into a piping bag with a star nozzle and pipe onto your cupcakes. Decorate with a chocolate button and some grated chocolate. Enjoy