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  • Vegan Chocolate Cupcakes

    From Ben Collver@1:105/500 to All on Thursday, December 18, 2025 06:59:11
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Vegan Chocolate Cupcakes
    Categories: Cakes
    Yield: 20 Cupcakes

    12 oz Unsweetened soya milk
    - (350 ml)
    1 tb Apple cider vinegar
    11 1/2 oz Caster sugar (330 g)
    3 1/2 oz Dairy-free spread (100 g)
    10 1/2 oz Plain flour (300 g)
    1 ts Bicarbonate of soda
    3 oz Cocoa powder (80 g)
    1/2 ts Instant coffee granules
    1/2 ts Salt
    2 1/2 oz Cocoa powder (75 g)
    18 oz Icing sugar (500 g)
    3 1/2 oz Dairy-free spread (100 g)
    4 1/2 oz Unsweetened soya milk
    - (125 g)

    Preparation time: 30 minutes
    Cooking time: 30 minutes

    These chocolate vegan cupcakes are easy to make and even easier to
    eat. For the recipe you will need two 12-hole cupcake tins, lined
    with cupcake cases.

    Preheat the oven to 180?C / 160?C Fan / Gas 4 / 325?F. Line two
    12-hole cupcake tins with 20 paper cupcake cases.

    Whisk together the soya milk and cider vinegar in a jug. Set aside.

    Cream the sugar and margarine in a large bowl with a hand-held whisk
    until soft and smooth. Set aside.

    Sift the flour, bicarbonate of soda, and cocoa powder into a bowl.
    Mix in the coffee granules and salt, ensuring there are no lumps.

    Tip the dry ingredients into the sugar and margarine and pour in the
    soya milk mixture. Stir together with a wooden spoon, using a figure
    of eight motion. The mixture will seem dry at first, but will loosen
    quickly.

    Spoon the batter into the cases using a dessert spoon. Be careful not
    to over-fill.

    Bake in the centre of the oven for 25 minutes, or until the cakes
    spring back to the touch. Leave to cool completely in the tins before
    decorating.

    To make the icing, sift the cocoa and sugar into a food processor and
    add the shortening. Blend the mixture and gradually pour in the soya
    milk until your icing is the desired consistency.

    To decorate the cupcakes, you can either dollop on some icing and
    swirl it with a knife, or use a piping bag. See the tips section for
    other ways to decorate.

    Per serving: 318 kcal, 4 g protein, 54 g carbs, 41 g sugar, 9 g fat,
    3 g sat fat, 2 g fibre, 0.4 g salt

    Recipe by Matt Pritchard

    Recipe FROM: <https://www.bbc.co.uk/food/recipes/
    vegan_chocolate_cupcakes_83393>

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    * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)