Fairtrade ultimate vegan chocolate cupcakes (V)

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.