1 cup unsweetened plain soy milk
1 ¾ cups self-raising flour
1 cup caster sugar
1 cup cocoa power/drinking chocolate powder
1 teaspoon baking powder
½ teaspoon salt
½ cup canola oil
2 tablespoons vanilla essence
1 tablespoon white vinegar
1/2 cup dairy free spread
1 1/2 cups icing sugar
1/2 cup cocoa powder/drinking chocolate powder
1-3 tablespoons almond or plain soy milk
Preheat oven to 180 degrees C.
Line cupcake trays with cases, approximately 2 x 12 trays.
In a large mixing bowl, whisk together all the dry ingredients.
In a separate bowl, whisk together all the wet ingredients.
After mixing both set if ingredients, pour the wet mix into the dry one and whisk them together. Ensure you do not over mix.
Fill the cupcake case approximately two-thirds full with mixture.
Use a clean damp clothes to remove any spills on the baking tray to avoid burns.
Bake for approximately 15-20minutes.
Once cooked, you should be able to insert a toothpick and it come out clean.
Place on a cooling rack.
Cupcakes must be cool BEFORE icing
For the Icing
In a mixing bowl, use a fork to cream the dairy free spread until soft.
Add the almond/soy milk and mix together.
Once soft add the icing sugar and cocoa powder to the mixing bowl.
Combine ingredients until the icing becomes light and fluffy.