Ingredients
1½ cup plain flour
3 tbsp cocoa powder
1 cup granulated sugar
½ tsp salt
1 tsp bicarb baking soda
1 tsp apple cider vinegar
1 cup coconut milk
1 tsp vanilla extract
5 tbsp sunflower oil
1 cup water
8.8 oz soft soy butter, unsalted
8.8 oz icing sugar
6 tbsp soy milk
1 tsp vanilla extract
6 tbsp cocoa powder, to taste
Preparation
Sift the flour, cocoa powder, sugar, salt, and baking soda into a large mixing bowl.
Add the vinegar, vanilla extract, oil, coconut milk, and water into the mixture and whisk well till combined.
Line the cupcake liners in the cupcake tray.
Using a scooper, drop the batter into the cupcake liners.
Place a baking tray on the middle rack and bake the cupcakes at 350 degrees F for 15 to 20 minutes.
Sift the cocoa powder to avoid lumps in your frosting and set aside.
Place the soy butter into the mixer and beat it on medium speed for approximately 5 to 10 minutes or until light and fluffy.
Add the icing sugar and beat at medium or high speed for another 5 minutes. While mixing, put the soy milk and sifted cocoa powder along.
Remove the frosting from the mixer and put it in a piping bag and decorate your cupcakes as desired.
Serve and enjoy!
