Your Basic Chocolate Cupcake
8floz (230ml) soya milk
1 tsp vinegar
5oz (140g) caster sugar
3floz (90ml) vegetable oil
1 1/2 tsp vanilla extract
4oz (125g) plain flour
1 1/2 oz (45g) cocoa powder
3/4 tsp bicarbonate of soda
1/2 tsp baking powder
1/4 tsp salt
1. Preheat oven to 350F/175C/gas mark 4 and line muffin pan with paper or foil liners.
Whisk together soya milk and vinegar in a large bowl and set aside for
a few minutes to curdle. Add sugar, oil and vanilla extract and beat
3. In a separate bowl sift together flour, cocoa
powder, bicarbonate of soda, baking powder and salt. Add in two batches
to wet ingredients and beat until no large lumps remain (a few tiny
lumps are okay).
4. Pour into liners, filling three quarters of the
way. Bake 18 to 20 minutes until a toothpick inserted into the centre
comes out clean. Transfer to cooling rack. Eat while still warm or
allow to cool completely and ice with chocolate 'buttercream' .
Vegan Cupcakes Take Over The World by I C Moskowitz & T H Romero (www.theppk.com) with thanks. Makes 12.