Chocolate cupcakes

Ingredients

Place 6 paper muffin cases into a muffin tin.

Preheat oven to 180°c /160°c fan oven / gas mark 4.

Sift the cocoa powder into a large mixing bowl. Weigh in the self-raising flour, bicarbonate of soda, salt and light brown sugar. Stir together.

Measure 100ml soya milk into a measuring jug and stir in the white wine vinegar. Melt the vegan margarine in a microwave or a saucepan over a low heat and add to the soya milk.

Mix the wet ingredients into the dry ingredients with a spatula until you have a smooth thick pourable batter.

Stir in more soya milk if necessary. The mixture should be thicker than pancake batter.

Whisk in a few drops of vanilla extract.

Pour the batter into a measuring jug and pour into the paper cases. Try and ensure they are filled to an equal amount.

Bake for 15 – 20 minutes until the cupcakes are firm on top and a knife inserted into the centre comes out clean.

Leave to cool in the muffin tin for 10 minutes before placing on a cooling wire and topping.
Chocolate Topping

Place the margarine and soya milk into a small saucepan. Place onto the stove on a low heat to melt.

Stir in the cocoa powder then the icing sugar until smooth.

Pour over the sponges.