Quick Choc Cupcakes

So another Birthday! I decided to make chocolate cupcakes to take to the pub for my frinds Birthday. These ones from Vegan Cupcakes Take Over the World are very quick and easy!

  • 240ml soya milk
  • 1 tsp cider vinigar
  • 150g sugar
  • 80ml rapeseed (canola) oil
  • 1 tsp vanilla extract
  • 110g plain flour
  • 40g cocoa
  • ¾ tsp baking soda
  • ½ tsp baking powder

Preheat the oven to 180°C and put 24 small cupcake holders into your cake tins. Whisk up the soya milk with the vinigar and leave for a few minutes to curdle. Add the sugar, oil and vanilla and whisk up til foamy. Sift in the dry ingredients bit by bit keeping the mixture light and airy. Spoon into the liners so that they are three-quarters full and bake for 18-20 mins until a toothpick inserted comes out dry. Transfer to a cooling rack. I like to adapt this recipe by adding a spoon of cherry jam. I cut a small disc out of each cake. Warm the jam in a pan so that is melts a bit then spoon 1 tsp into each cake and replace the disc. It adds a burst of fruity flavour to the chocolate cake. Ice with frosting made from vegan marg and icing sugar and cocoa… I made this by eye, no measuring… then top with edible glitter and Moo Free Chocolate Drops.

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