| Vegan Cupcakes | |
| 230ml (8 fl oz) soya milk 1 tsp vinegar 140g (5oz) caster sugar 90ml (3 fl oz) vegetable oil 1.5 tsp vanilla extract 125g (4oz) plain flour 45g (1.5oz) cocoa powder 0.75 tsp bicarbonate of soda 0.5 tsp baking powder 0.25 tsp salt
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| 1 | Preheat oven to 350ºF/175ºC/gas mark 4 and line muffin pan with paper or foil liners. |
| 2 | Whisk together soya milk and vinegar in a large bowl and set aside for a few minites to curdle. |
| 3 | Add sugae, oil and vanilla extract and beat until foamy. |
| 4 | In a separate bowl sift together flour, cocoa powder, bicarbonate of soda, baking powder and salt. |
| 5 | Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are okay). |
| 6 | Pour into liners, filling three quarters of the way. |
| 7 | Bake 18 to 20 minutes until a toothpick inserted into he centre comes out clean. |
| 8 | Transfer to cooling rack. |
| 9 | Eat while still warm or allow to cool completely and ice with chocolate 'buttercream' |
| Makes 12 | |