For the Cupcakes:
1½ cup plain flour
3 tbsp cocoa powder
1 cup granulated sugar
½ tsp salt
1 tsp bicarb baking soda
1 tsp apple cider vinegar
1 cup coconut milk
1 tsp vanilla extract
5 tbsp sunflower oil
1 cup water
For the Frosting:
8.8 oz soft soy butter, unsalted
8.8 oz icing sugar
6 tbsp soy milk
1 tsp vanilla extract
6 tbsp cocoa powder, to taste
Cupcakes:
Sift the flour, cocoa powder, sugar, salt, and baking soda into a large mixing bowl.
Add the vinegar, vanilla extract, oil, coconut milk, and water into the mixture and whisk well till combined.
Line the cupcake liners in the cupcake tray.
Using a scooper, drop the batter into the cupcake liners.
Place a baking tray on the middle rack and bake the cupcakes at 350 degrees F for 15 to 20 minutes.
Frosting:
Sift the cocoa powder to avoid lumps in your frosting and set aside.
Place the soy butter into the mixer and beat it on medium speed for approximately 5 to 10 minutes or until light and fluffy.
Add the icing sugar and beat at medium or high speed for another 5 minutes. While mixing, put the soy milk and sifted cocoa powder along.
Remove the frosting from the mixer and put it in a piping bag and decorate your cupcakes as desired.
Serve and enjoy!
Sugar: 37g
:
Calcium: 21mg
Calories: 427kcal
Carbohydrates: 53g
Fat: 24g
Fiber: 2g
Iron: 2mg
Potassium: 136mg
Protein: 3g
Saturated Fat: 8g
Sodium: 331mg
Vitamin A: 823IU
Vitamin C: 1mg
