Makes: 9-12 cupcakes depending on cake case size. (I use muffin cases, and often double the recipe to make 18 cakes; they can be frozen without frosting)
Preparation time: 10 minutes
Cooking time: 20-25 minutes
100g / 3.5 oz / 3/4 cup plain (all purpose) flour
20g / 0.75 oz / scant 1/4 cup cocoa powder
140g / 5oz / 2/3 cup unrefined caster sugar
1.5 tsp baking powder
40g / 1 .5 oz / 4 tbsp dairy-free margarine (I use Pure sunflower)
120ml / 4fl oz / 1/2 cup soya milk
1 organic free range egg
1/4 tsp vanilla extract
150g / generous 5oz / 1 cup icing (confectioners) sugar
20g / 0.75oz / scant 1/4 cup cocoa powder
40g / 1.5oz / 4 tbsp dairy-free margarine
1 tbsp soya milk
2 drops of vanilla extract
- Preheat the oven to 170 C / 325 F / Gas Mark 3 and line a cupcake / muffin tray with paper cases.
- Sift the flour, cocoa powder and baking powder into a bowl. Add the sugar and margarine. Beat with an electric whisk on a slow speed until you get a sandy consistency and everything is combined. Alternatively, combine the ingredients with your hands, as if you were making crumble (this is what I had to do today as my electric whisk is broken. The results I achieved doing it by hand were the same as using an electric whisk 🙂 )
- Whisk the milk, egg and vanilla extract together in a jug, then slowly pour about half into the flour mixture. Beat hard to combine and get rid of any lumps.
- Slowly pour in the remaining milk mixture. Continue mixing for a couple more minutes until the mixture is smooth. Do not over mix.
- Spoon the mixture into the paper cases until two-thirds full. Bake in a preheated oven for 20-25 minutes, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
- When the cupcakes are cold, apply frosting on top and decorate as desired.
- Sieve the icing sugar and cocoa powder into a bowl. Add the margarine and beat until the mixture comes together and is well mixed. Combine the milk and vanilla extract, then add to the margarine mixture. Continue beating until the frosting is light and fluffy. The longer the frosting is beaten, the fluffier and lighter it becomes.