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Chocolate Buttercream Cupcakes
Cupcakes (makes 12)
8 fl oz soya, rice, oat or almond milk
(depending on your preference)
1 tsp vinegar
5 oz caster sugar
3 fl oz vegetable oil
1 1/2 tsp vanilla extract
4 oz plain flour
1 oz cocoa powder
3
/4 tsp bicarbonate of soda
1
/2 tsp baking powder
1
/4 tsp salt
2 oz of vegan dark chocolate chips
Pre-heat the oven to 150oC.
Line your cake tray with paper or silicone
cupcake cases.
Put the soya milk and vinegar into a large
mixing bowl and whisk together. Leave to stand
for a few minutes until the mixture curdles. Add
the sugar, oil and vanilla extract and beat it all
together until it becomes foamy.
Sieve the plain flour, cocoa powder,
bicarbonate of soda, baking powder and salt
into a separate bowl and then add this and the
dark chocolate chips to the wet ingredients
in two batches. Beat together to get rid of the
large lumps but don’t worry if it’s a little lumpy.
Pour the mixture into your cupcake cases
and bake for 18-20 minutes. Leave to cool on a
wire rack.
Chocolate Buttercream
3 oz vegan margarine
1
/2 tsp vanilla essence
6 oz icing sugar
2 oz cocoa powder
Vegan dark chocolate chips to decorate
Sieve together the icing sugar and cocoa
powder and cream together with the
margarine and vanilla essence until smooth.
Ice each cupcake with a generous amount of
buttercream and sprinkle with chocolate chips
to decorate.
We’d love to see the photos of your cake
uploaded to our Facebook page!
www.facebook.com/ndcschallenge