Chocolate Cupcakes

1 cup soya milk
1 tsp apple cider vinegar
3/4 cup granulated sugar
1/3 cup vegetable/sunflower oil
1 tsp vanilla essence
1/2 tsp extra vanilla essence
(or 1-2 tsp of orange essence)
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

Preheat the oven to 175°C and line a metal cupcake tray with paper liners.

Whisk together the soya milk and vinegar in a bowl and set aside to curdle for a few minutes.

Then add the sugar, oil and vanilla and beat until foamy. In a separate bowl, sift together all the dry ingredients.

Add half the dry mixture to the wet ingredients and mix until no lumps remain. Then add the other half and repeat the process.

Pour into liners 3/4 of the way and bake for 18 to 20 minutes until a toothpick inserted into the middle comes out clean. Transfer to a cooling rack and let cool completely before icing.

Chocolate icing:
1/3 cup vegan margarine
3/4 cup icing sugar
1/4 cup cocoa

Mix the margarine and icing sugar together until thick and creamy. Then mix in the cocoa (for chocolate-orange icing, add 1 to 2 tsp of orange extract and more sugar).

Ice cupcakes and enjoy!

Thanks to PETA for this recipe
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