the-cupcakerie reblogged
the-cupcakerie reblogged
the-cupcakerie reblogged
Vegan Chocolate Cupcakes with Jam and Coconut Icing
Ingredients
- 1 cup soy milk
- 1 tsp apple cider vinegar
- 3/4 cup sugar
- 1/3 cup canola oil
- 2 tsp vanilla extract
- 1/3 cocoa powder
- 1 cup plain flour
- 3/4 tsp baking soda (bicarb)
- 1/2 tsp baking powder
- 1/4 tsp salt
Directions
- Preheat oven to 180 degrees.
- Whisk together soy milk and vinegar, set aside to curdle for a few minutes.
- In a separate bowl sift flour, cocoa powder, baking soda and powder, and salt.
- Add the sugar, vanilla essence and oil to the soy milk mixture, whisk until foamy.
- Add the dry mixture to the wet in two batches and whisk. You don’t want any big lumps but a few small are okay. It should look like melted chocolate.
- Pour mixture into cup cake liners until 3/4 full (they will rise).
- Cook for 15 to 20 minutes, but check them at 15 as ovens may vary. When a skewer stuck in the centre of a cake comes out clean, they are cooked even if they appear a little soft. This just means they will be super moist and soft.
Icing
- 1 cup nuttelex
- 3.5 cups icing sugar
- 1 tsp vanilla essence
- 1 tbsp strawberry jam
- 1 cup desiccated coconut
Directions
- Beat or mix nuttlex until fluffy.
- Beat or mix through icing sugar until combined, soft and light.
- Add vanilla essence, jam and coconut. Mix gently until well combined.