Vegan Chocolate Chip Cupcakes
Fluffy vanilla cupcakes with dairy-free chocolate chips throughout.
Ingredients
- 280 ml Unsweetened soy milk
- 1 Teaspoon Apple cider vinegar (or lemon juice)
- 230 g Self-raising flour
- ½ Teaspoon Bicarbonate of soda (baking soda)
- 180 g Caster sugar
- 6 Tablespoons Oil or melted vegan margarine
- 2 Teaspoons Vanilla extract
- 80 g Dairy-free chocolate chips (plus a little extra for topping)
Vanilla buttercream:
- 150 g Vegan margarine
- 1 Teaspoon Vanilla extract
- 500 g Icing sugar
Instructions
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Preheat your oven to 180°C (160°C for fan ovens) and line a cupcake tin with 12 cases.
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Mix the soy milk and apple cider vinegar together in a small mug or bowl. Set aside for 5 minutes or so to allow it to thicken. This will act as your dairy-free buttermilk.
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In a large bowl, mix together the flour, bicarbonate of soda and caster sugar. Add in the buttermilk, oil and vanilla extract. Mix well until you have a smooth batter.
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Gently fold in the chocolate chips.
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Divide the batter between your 12 cupcake cases and bake for 18-20 minutes, until a toothpick comes out clean. Transfer to a wire rack and leave to cool completely.
Vanilla buttercream:
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Mix the margarine and vanilla extract together in a large bowl.
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Stir in the icing sugar, a little at a time, until it's all used up. If the buttercream is too stiff, add a splash of plant-based milk. If it's too soft, add more icing sugar.
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Transfer the buttercream to a piping bag fitted with your tip of choice and pipe a little onto each cooled cupcake. Top with extra chocolate chips.
Recipe Notes
- Store in an airtight container for up to 4 days.