Chocolate Cupcakes

1. Preheat the oven to GM 6 / 180 C

2. Line two muffin trays with muffin cases.

3. Whisk together 2 cups soya milk and 2 tsp apple cider vinegar / white vinegar in a large bowl. Set aside to curdle.

4. Add and whisk until frothy:

   • 1½ cup granulated sugar
   • ⅔ cup vegetable oil
   • 3 tsp vanilla extract

5. In a separate bowl, whisk together the remaining dry ingredients:

   • 2 cups plain flour
   • ⅔ cup cocoa powder
   • 1½ tsp bicarbonate of soda
   • 1 tsp baking powder
   • ½ tsp salt

6. Add the dry mixture to the wet mixture in two batches, whisking until smooth, with no large lumps remaining.

7. Pour the batter into prepared baking cups, filling them to three quarters full.

8. Bake for 18-20m, until a toothpick inserted into the center of one of the cupcakes comes out clean.

9. Transfer cupcakes to cooling rack and allow to cool completely.

10. While the cakes cool, mix the buttercream. Add to a mixing bowl:

    • 260g icing sugar
    • 35g vegan margarine
    • 1 tbsp + 2 tsp soya milk
    • 1 tsp vanilla extract

11. Using your electric mixer, start at low speed, gradually increasing speed until perfectly smooth. It should be very thick, but still easily spreadable. If it’s too thick, add a bit more soya milk, if it’s too thin, add more icing sugar.

12. Pipe the buttercream onto the cakes and decorate with chocolate chips.

Modified from Genius Kitchen and Loving it Vegan