Chocolate cupcakes [vegan]
1 1/4 cups plain flour
1/3 cup cocoa powder
1 tablespoon baking soda
1 cup castor sugar
1/2 teaspoon salt
1 cup warm water
1 teaspoon vanilla extract
1/3 cup coconut oil (melted)
1 teaspoon white vinegar
1 1/2 cups icing sugar
2 tablespoons cocoa powder
1 tablespoon coconut oil (melted)
Preheat the oven to 170°C (fan-forced).
Sift the flour, cocoa, sugar, baking soda and salt into the bowl of your mixer.
Add the water, vanilla, oil, and vinegar and mix until combined.
Fill cupcake liners 2/3 full and put in the oven.
Cook for 20-25 minutes. A skewer inserted into the centre of a cupcake should come out clean when they are done.
Cool to room temperature.
To make the icing, sift icing sugar and cocoa into the bowl of your mixer.
Turn on the mixer and add the coconut oil.
Gradually add almond milk (one teaspoon at a time) until you reach desired consistency.
(Makes 10 cupcakes)