Ingredients

The following ingredients have 4 Servings
  • 2/3 cup (150ml) dairy-free milk ((soy, almond, rice, oat etc...))
  • 2 tsp lemon juice (or white or apple cider vinegar)
  • 1 tsp vanilla extract
  • 1/3 cup (75g) dairy-free butter (, melted and cooled)
  • 1/2 cup (100ml) sugar
  • 1 cup (125ml) plain (all purpose) flour
  • 2 tsp baking powder
  • 4 tbsp unsweetened cocoa powder
  • 1/3 cup (75g) dairy free butter
  • 1 3/4 cups (225g) icing sugar ((confectioner's))
  • 1 tsp vanilla extract
  • 1-2 tbsp dairy free milk ((soy, almond, rice, oat etc...))

Instruction

  • Preheat oven to 180C / 350F. Line a muffin tray with paper liners.
  • Stir the lemon juice into the milk to sour it and set aside.
  • In a large bowl, whisk the melted butter and sugar until well combined. Stir in the milk mixture and the vanilla.
  • Sift in the flour, baking powder and cocoa and mix to combine.
  • Spoon the mixture into the prepared muffin tray to ¾ full. Bake for 15-20 minutes until risen and an inserted skewer comes out clean. Allow to cool in the tray for 5 minutes, then transfer to a wire rack to cool.
  • Meanwhile, for the icing, beat the butter, icing sugar, vanilla and and 1 tablespoon of milk until thick and smooth. If the mixture is too thick, add another tablespoon of milk. If it’s too thin, add more icing sugar.
  • Spoon the icing into a piping bag and decorate the completely cooled cupcakes as desired.