Ultimate vegan chocolate cupcakes (V)

Vegan-chocolate-cupcakes.jpg

A chocolate lovers dream... packed with intense, rich flavours and Fairtrade goodness, these cupcakes are so moreish they'll be gone in no time.

SERVES 12 READY IN 35 MINUTES

Ingredients:

  • 1 tbsp Co-op Irresistible Fairtrade Colombian instant coffee
  • 210ml Co-op soya drink
  • 1 tbsp Co-op Irresistible balsamic vinegar of Modena
  • 150g Co-op Fairtrade light brown soft sugar
  • 75ml Co-op olive oil
  • 1 tsp vanilla extract
  • 150g Co-op self raising flour
  • 30g Fairtrade cocoa powder
  • 1 tsp baking powder

FOR THE ICING:

  • 500g Fairtrade icing sugar
  • 190g dairy free spread
  • 45g Fairtrade cocoa powder
  • 1 tbsp vanilla extract

Method:

  1. Preheat the oven to 180°C/fan 160°C/Gas 4.
  2. Line a 12-hole muffin tin with paper cases.
  3. Put the coffee in a jug with 2 tbsp boiling water and stir to blend.
  4. Stir in the soya drink, vinegar, sugar, olive oil and vanilla extract.
  5. Sift the flour, cocoa and baking powder into a large bowl.
  6. Stir in the soya mixture until combined.
  7. Spoon into the prepared muffin tin and bake for 18-20 mins, until risen and a skewer inserted into the centre comes out clean.
  8. Remove from the oven and allow to cool slightly, then transfer to a wire rack to cool fully.
  9. Put half the icing sugar in a large bowl with the spread, cocoa powder and vanilla.
  10. Beat with an electric whisk, starting on a low speed and gradually increasing until smooth, then beat in the rest of the sugar.
  11. Pipe or spread the icing on the cooled cupcakes to serve.

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