Vegan chocolate cupcakes
Ingredients for the cupcakes
236g soy milk
4g white vinegar
154g caster sugar
70g veg oil
11/2 tsp vanilla
155g plain flour
35g cocoa powder
3g bicarb
2g baking powder
1/4 tsp salt
Ingredients for the glaze \
20g cocoa powder
50g vegan choc
60g caster sugar
45g hot water
Method
Preheat the oven to 160 C and line a cupcake tin with cupcake papers.
Sieve all dry ingredients into a bowl.
Combine the wet in a separate bowl.
Mix wet and dry together until a smooth batter with no lumps is formed.
Pour mix into cupcake cases 3/4 full, bake for 15-20 minutes or until a skewer inserted comes out clean.
method for frosting:
To make the frosting combine the hot water, sugar, and cocoa powder into a bowl and whisk
Using a palette knife spread the frosting on to your cupcakes and finish with crushed pistashios.
Eat and enjoy
