Easy Vegan + Gluten Free Chocolate Cupcakes - The Scran Line

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Chocolate Cupcakes (vegan + gluten free)

Ingredients:

400ml coconut milk
3/4 cup sugar
1/3 cup canola oil
1 1/2 t. cider vinegar
1 t. vanilla extract
1 1/3 cup plain gluten free flour
1/3 cup cocoa powder
1 t. baking soda
3/4 t. baking powder
1/4 t. salt

Frosting
1 cup dairy free margarine (softened)
500g icing sugar or mixture (sifted)
1/3 cup cocoa powder (unsweetened)
1tsp of soy milk (optional)


Preparation:

1. Preheat the oven to 350 F. Line a 12-cup muffin tin with cupcake liners and set aside.

2. In a large mixing bowl, whisk together the coconut milk, sugar, canola oil, vinegar, and vanilla. In another bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt until combined. Add the dry ingredients to the wet, mixing until just combined. Pour the batter into the prepared cups, filling each about 2/3 full. Bake for 17-20 minutes, or until a toothpick inserted into the center of a cupcake emerges clean. Let cool completely on a wire cooling rack before frosting.

3. To make vegan buttercream frosting: place the butter and 1/3 of icing mixture in a large bow. Using an electric mixer, mix on medium until combined and then add the rest of the icing mixture, mixing on low first and then up to medium until combined. Add 1tsp of soy milk and mix until combined. Place icing in a piping bag with a star nozzle and pipe onto cooled down cupcakes.