Chocolate Cupcakes
Make these delicious cupcakes in time for that Easter treat, or in fact any sweet treat!
Here is our delicious recipe in time for the weekend!
Makes 12 cupcakes
Ingredients
Dry
230g self-raising flour
120g caster sugar
50g cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
pinch of sea salt
Wet
200ml plant-based milk
70ml sunflower oil
4 tsp white cider vinegar
2 tsp vanilla extract
Vegan chocolate mini easter eggs for decoration
Buttercream ingredients
1/2cup plant-based butter
1 cup icing sugar
2-4 tbsp cocoa powder
4 tbsp plant-based milk
2 tbsp vanilla extract
Method
Pre-heat oven to 180C/360F
Mix the milk and vinegar together and leave to one side (this will start to curdle, which is what we are looking for in creating a ‘buttermilk’)
Mix all the dry ingredients
Using a 12 hole cupcake tray, lay out cupcake cases
Mix the dry and wet ingredients together until you have a smooth cake batter
Pour the batter into each cupcake case evenly and bake for 20 minutes
When ready leave to one side to cool down
Meanwhile make the buttercream using a handheld mixer, bringing together all the ingredients to form a firm texture. If too dry, add more milk, if too wet, add more icing sugar
Once the cake mixture has cooled down, decorate with the buttercream and top with mini chocolate eggs.
GLUTEN FREE Alternative
To make these cupcakes gluten free, simply use self-raising gluten free flour (I use Dove’s Farm) and you may need a little extra milk as this flour is drier!
