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Cruelty Free Chocolate Cupcakes

by Claire Hammat (follow)
Easy (2874)      Vegan (744)      Baking (674)      Cupcakes (79)      Cheap (51)     
These Cruelty Free Chocolate Cupcakes are a must!
The perfect treat on those lazy Sundays and a delight for the kids. They are 100% cruelty free so what are you waiting for?

Preparation Time: 5 minutes
Cooking Time: 15-20 minutes
Makes: 24 servings


For the Cupcakes

1 cup unsweetened plain soy milk
1 cups self-raising flour
1 cup caster sugar
1 cup cocoa power/drinking chocolate powder
1 teaspoon baking powder
teaspoon salt
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.

You are now ready to ice your cupcakes!


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