Nut, Egg and Dairy Free Treats
You will always be able to bake a batch of Cupcakes for you Vegan Friends with these Vegan Cupcake Recipes. They are soft and have a sweet fudgy frosting and are also ideal for guest who have nut, egg and dairy-free diets.
115g Plain Flour
1/2 Tsp Bicarbonate of Soda
3 Tbsp Cocoa Powder
115g Caster Sugar
3 Tbsp Sunflower Oil
1 Tsp Instant Coffee, dissolved in 2 Tsp Boiling Water
1 1/2 Tsps White Wine Vinegar
125ml Cold Water
For the topping
2 Tbsps Sunflower Oil
1 1/2 Tbsps Cocoa Powder
1 Tsp Instant Coffee, dissolved in 2 Tbsps Boiling Water
150g Icing Sugar, Sifted
Makes 12 Vegan Cupcakes Before you make these Dark Chocolate Cupcakes, line your cupcake tin with paper liners.
Preheat the oven to 180C/350F/Gas Mark 4.
Combine the flour, bicarbonate of soda,cocoa powder, and sugar and sift together into a bowl.
Make a well in the center, pour in 125ml water, the oil, coffee and vinegar and stir together.
Spoon the cake mix into the paper cases and bake for approx 15 minutes until risen and firm and a skewer inserted in to the cakes comes out clean.
Transfer to a wire rack and allow to cool.
To decorate make you fudgy topping by placing the oil, cocoa powder and coffee into a heatproof bowl set over a saucepan of gently simmering water and stir.
Do not allow the bottom of the bowl to touch the water.
Gradually pour in the sugar and stir for about 2 minutes until it becomes thick and glossy.
Add about 1/2 Tsp more water to thin a little and continue to stir for 1 minute more.
Spoon your finished frosting over each cake and Enjoy….
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