Rich vegan chocolate cupcakes. Great for valentines, galentines, palentines, anniversaries or just for fun.
For The Cupcakes
- 240ml of Mylk. Try soya, hemp, oat or even potato milk!
- 1 teaspoon of apple cider vinegar
- 1/2 tsp of baking powder
- 1/2 teaspoon of bicarbonate of soda
- 210g tsp self-raising flour
- 2 tablespoons of cocoa powder
- 110g of caster sugar
- 60g of coconut oil (Melted) Or you can use vegetable oil as an alternative.
For The Buttercream/Frosting
- 120g of vegan butter
- 250g of icing sugar
- 5 Tbsp of cocoa powder
- 1 Tsp of vanilla extract
- Sweet Lounge's Vegan Fizzy Strawberry Hearts. See Here
Preheat your oven to 180 degrees C and line a cupcake tin with cupcake cases.
In a bowl, combine the Mylk with the apple cider vinegar and whisk until combined.
Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.
In a large mixing bowl, sift the flour, cocoa powder, sugar, baking powder and bicarbonate of soda.
Mix well to combine.
Add the oil to the ‘buttermilk’ and whisk to combine.
Add the wet ingredients into the dry and mix until a smooth batter.
Fill the cases 3/4 full with the delicious batter.
Make sure to tap the tins on the worktop to remove any air bubbles.
Pop the cakes into the preheated oven and bake for 18-20 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.
Place the cupcakes on a cooling rack and allow to cool fully.
Once cool, pop them into a sealed container to keep them fresh before frosting.
Recipe inspired by Littleblogofvegan
Happy Valentine's Day!