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Ultimate vegan chocolate cupcakes

Ultimate vegan chocolate cupcakes
We've made the ultimate vegan chocolate cupcakes using Fairtrade cocoa powder for a deliciously intense flavour
Serves 12  / 
Prep 15 mins  / 
Cook 20 mins

Ingredients

1. 1 tbsp Co-op Irresistible Fairtrade Colombian instant coffee
2. 210ml Co-op soya drink
3. 1 tbsp Co-op Irresistible balsamic vinegar of Modena
4. 150g Co-op Fairtrade light brown soft sugar
5. 75ml Co-op olive oil
6. 1 tsp vanilla extract
7. 150g Co-op self raising flour
8. 30g Fairtrade cocoa powder
9. 1 tsp baking powder
FOR THE ICING:
1. 500g Fairtrade icing sugar
2. 190g dairy free spread
3. 45g Fairtrade cocoa powder
4. 1 tbsp vanilla extract

Method

1. Preheat the oven to 180°C/fan 160°C/Gas 4
2. Line a 12-hole muffin tin with paper cases
3. Put the coffee in a jug with 2 tbsp boiling water and stir to blend
4. Stir in the soya drink, vinegar, sugar, olive oil and vanilla extract.
5. Sift the flour, cocoa and baking powder into a large bowl
6. Stir in the soya mixture until combined
7. Spoon into the prepared muffin tin and bake for 18-20 mins, until risen and a skewer inserted into the centre comes out clean
8. Remove from the oven and allow to cool slightly, then transfer to a wire rack to cool fully
9. Put half the icing sugar in a large bowl with the spread, cocoa powder and vanilla
10. Beat with an electric whisk, starting on a low speed and gradually increasing until smooth, then beat in the rest of the sugar
11. Pipe or spread the icing on the cooled cupcakes to serve

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