Ingredients
Scale
- 280 ml Soy milk
- 1 teaspoon Apple cider vinegar
- 200 g Self-raising flour
- ½ teaspoon Baking soda
- 4 tablespoons Cocoa powder
- 200 g Caster sugar
- 90 ml Oil
- 2 teaspoons Vanilla extract
- 180 g Vegan margarine
- 400 g Icing sugar
- 3 tablespoons Soy milk
- 45 g Freeze-dried strawberry powder
- 12 Chocolate covered strawberries
Instructions
- Preheat oven to 180°C (or 160°C for fan ovens). Prepare cupcake liners in a 12-hole tin.
- Mix soy milk and apple cider vinegar; let sit for 5 minutes to create buttermilk.
- Sift together self-raising flour, baking soda, cocoa powder, and caster sugar.
- Combine dry ingredients with buttermilk, melted vegan margarine, and vanilla; mix until smooth.
- Fill cupcake cases three-quarters full with batter.
- Bake for 18-20 minutes until a toothpick comes out clean. Cool on a wire rack.
- Mix vegan margarine and icing sugar, then add soy milk and strawberry powder for buttercream.
- Pipe strawberry buttercream on cooled cupcakes and top with chocolate-covered strawberries.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure ingredients are at room temperature for the best results.
Do not overmix the batter to avoid dense cupcakes.
Adjust sweetness of the buttercream by varying icing sugar.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Calories: 250
- Sugar: 20
- Sodium: 150
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 3
- Cholesterol: 0