Heavenly Vegan Cupcakes

Makes 15 cupcakes

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Heavenly Vegan Cupcakes

These delicious chocolate cupakes are jam packed with all the extra goodness of peanut butter icing. Just remember to share!

Ingredients

Cupcakes:
  • 1 cup soy milk
  • 1 teaspoon apple cider vinegar
  • 3/4 cup granulated sugar
  • 1/3 cup canola oil
  • 2 teaspoon vanilla extract
  • 1 cup plain flour
  • 1/3 cup cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
Icing:
  • 1 cup Nuttelex
  • 3 1/2 cups icing sugar
  • 1 teaspoon vanilla
  • 3-4 teaspoons peanut butter

Directions

    Cupcakes:
    • Preheat oven to 180C.
    • Whisk together the soy milk and vinegar in a large bowl and let curdle for a few minutes.
    • Add the sugar, oil and vanilla extract and whisk it till it's foamy. It will look gross, but don't let looks deceive you.
    • In a separate bowl sift together the flour, cocoa powder, baking soda, baking powder and salt.
    • Add the dry mixture to the wet in two batches and whisk. You don't want any large lumps, a few small are ok. It should look like melted chocolate.
    • Pour mixture into cup cake liners until 3/4 full (they will rise).
    • Cook for 20mins but check at 15mins with a tooth pick as ovens may vary.
    Icing:
    • Beat 1 cup of Nuttelex until fluffy.
    • Then sift 3 1/2 cups of icing sugar and beat for a further 3 minutes.
    • Add a teaspoon of vanilla and peanut butter to taste.
    • Beat until combined (you can add a few table spoons of tofutti cream cheese if you like and beat that in, YUMMO!).
    • Ice cupcakes when cool.
    • Your cupcakes are ready to devour!

Variation

Recipe thanks to Kate Broad.

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