This recipe makes 12 cupcakes but as it is usually only me eating them, I tend to half the recipe and make 6. The cupcakes will keep in an airtight container for approximately 4 days.
Ingredients
Cupcakes
1 cup of non dairy milk
1 teaspoon of apple cider vinegar
3/4 cup of granulated sugar
1/3 cup of oil (I use olive oil)
1 teaspoon of vanilla extract
1/2 teaspoon of any additional extracts (I like to use peppermint to make after 8 cupcakes) if you don't want to add another flavour then just add more vanilla.
1 cup of plain flour
1/3 cup of cocoa powder
3/4 teaspoon of bicarb of soda
1/2 teaspoon of baking powder
pinch of salt
Icing
1 cup of non dairy butter/margarine
1/2 cup of icing sugar
75g of dark chocolate
Method
1. Pre heat the oven to 170c (fan)
2. In a bowl mix the non dairy milk and apple cider vinegar. Place to one side for approximately 5 minutes until the milk has started to cuddle
3. In another bowl, sift together flour, cocoa powder, bicarb, baking powder and salt
4. To your flour mixture add your milk and vinegar. Followed by your sugar, oil and extracts
5. Mix until smooth and transfer to cupcake cases. Fill the cases approximately 3/4 full
6. Place into the oven and cook for approximately 20 - 25 minutes
7. Once the cupcakes are cooked remove them from the oven and place onto a cooling rack to cool
8. Whilst the cupcakes are cooling, begin to make your icing
7. Melt the dark chocolate over a double boiler
8. Whilst your chocolate is melting, add your butter and icing sugar into a food mixer and beat for approximately 3 to 4 minutes until the butter becomes light and fluffy
9. Once the chocolate has melted again this will only take a minute or two. Place it to one side to cool slightly. The chocolate needs to be warm but not too hot that it will melt the butter
10. When the chocolate has cooled, add the melted chocolate to the butter icing and beat until combined. Once combined, pipe or spoon the icing onto the now cooled cupcakes.
Enjoy!
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