About the bake
These vegan chocolate cupcakes are free from dairy and egg. They are so easy to make and produce a really rich, velvety smooth texture and flavour. Whether you're vegan or not, these cupcakes will be part of your go-to recipes as they are so easy and tasty to make.
Method
Step 1:
Preheat oven to 180ºC / 350ºF/Gas mark 4. Line a cupcake tray with paper liners.
Step 2:
Begin with your wet ingredients. Mix the lemon juice with your chosen milk and set it aside to sour.
Step 3:
In a large bowl, whisk the melted butter and caster sugar until well combined. Then stir in the milk mixture and the vanilla extract.
Step 4:
Sift in the flour, baking powder and cocoa. Stir well to combine.
Step 5:
Spoon the mixture into the cupcake cases in the cupcake tin. Bake for 15-20 minutes until risen. Use a cocktail stick to see if they're baked by inserting it into the middle and when it comes out clean, it's ready.
Allow to cool in the tray for 5 minutes, before transferring to a wire rack to cool.Step 6:
While the cakes are cooling, begin making your frosting.
Mix the vegan butter, icing sugar, vanilla, cocoa powder and and 1 tablespoon of vegan milk until thick and smooth.Too thick or too thin?
If the mixture is too thick, add another tablespoon of milk. If it’s too thin, add more icing sugar.
Step 7:
Spoon the icing into a piping bag and decorate the cupcakes before serving.
Ingredients
For the Batter
- 150ml Dairy free milk (soya or nut)
- 2 tsp Juice of one whole lemon
- 1 tsp Nielsen-Massey Vanilla Extract
- 75g Dairy free butter (melted & cooled)
- 100g Billington's Unrefined Golden Caster Sugar
- 125g Allinson's plain white flour
- 2 tsp Baking powder
- 4 tbsp Unsweeted cocoa powder
For the Frosting
- 75g Dairy free butter
- 225g Silver Spoon Icing Sugar
- 1 tsp Nielsen-Massey Vanilla Extract
- 1 tbsp Dairy free milk (soya or nut)
- 30g Cocoa powder
Utensils
- Cupcake case
Nutritional Information
per 62g- 251cal Energy
- 9.7g Fat
- 2.8g of which Saturates
- 36g Carbohydrates
- 27g of which Sugars
- 3g Protein
- 0.39g Salt
Recipe Reviews
Delicious
Beautiful and Squishy!!! Why eat non vegan cupcakes when there are these!? I used a bit more milk in the icing but overall one of the most delicious thing I’ve ever made.
easy to get hold off ingrediencies.
Amazing maman
Delicious!
Absolutely delicious, couldn’t be yummier and so easy to make! Can’t recommend these enough :)
Ingredients
For the Batter
- 150ml Dairy free milk (soya or nut)
- 2 tsp Juice of one whole lemon
- 1 tsp Nielsen-Massey Vanilla Extract
- 75g Dairy free butter (melted & cooled)
- 100g Billington's Unrefined Golden Caster Sugar
- 125g Allinson's plain white flour
- 2 tsp Baking powder
- 4 tbsp Unsweeted cocoa powder
For the Frosting
- 75g Dairy free butter
- 225g Silver Spoon Icing Sugar
- 1 tsp Nielsen-Massey Vanilla Extract
- 1 tbsp Dairy free milk (soya or nut)
- 30g Cocoa powder
Utensils
- Cupcake case
Nutritional Information
per 62g- 251cal Energy
- 9.7g Fat
- 2.8g of which Saturates
- 36g Carbohydrates
- 27g of which Sugars
- 3g Protein
- 0.39g Salt