These super moist, simple cupcakes are so easy to make and will very quickly become a staple/go to in your home. Soft and springy, these pack a ton of chocolate flavour in each bite. Not only are they yummy but vear on the healthy side too. I have made these more times than I can remember, and the boys enjoy helping out too. They are the perfect small snack served with lashings of fresh fruits, or dressed up with any choice of toppings for afternoon teas and kids parties.
YIELDS: 10-12 Cupcakes
Ingredients
- Apple Cider Vinegar 1 tsp
- Baking Powder 1/2 tsp
- Baking Soda 3/4 tsp
- Brown Sugar 1/2 cup
- 100% Cacao Powder 1/3 cup
- 100% Coconut Oil, melted 1/3 cup or choice of oil
- Flour of choice 1 cup
- Soy Milk 1 cup
- 100% Vanilla Extract 1 tsp
EQUIPMENT – CUPCAKE CASES, CUPCAKE TRAY, WHISK, OVEN
Instructions
- Preheat oven to 350F.
- Prepare a 12 cupcake tray with paper or silicone liners.
- In a bowl add soy milk + apple cider vinegar, whisk gently.
- Leave to stand, to curdle.
- In a separate bowel, sift in the flour + cacao powder.
- Add in baking powder + baking soda, mix to combine.
- Take the soy milk mixture bowel and add in the sugar, your choice of oil + vanilla extract.
- Whisk until well combined.
- Next, pour the flour mixture into the wet and stir well to combine thoroughly. Mixture should be smooth.
- Spoon mixture into each liner, 3/4 full.
- Bake for 15-18 mins, until cupcakes have risen, are firm to the touch.
- Remove from oven and allow to cool.