© J Sainsbury plc 2020
Sparkly vegan chocolate cupcakes
Hands up who fancies a chocolate cupcake with buttercream (and some seriously glittery fruit)? Oh, and they're totally vegan, too
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Ready in 40 minutes
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Cooking time 20 minutes
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Prep time 20 minutes
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Makes 12 cupcakes
Ingredients
For the cake
- 235ml soya milk
- 1 tsp cider vinegar
- 150g caster sugar
- 75ml sunflower oil
- 1 tsp espresso powder, diluted with 2 tsp boiling water
- 1 tsp vanilla essence
- 150g self-raising flour
- 30g cocoa powder
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
For the buttercream
- 110g vegetable shortening
- 80g sunflower margarine
- 500g icing sugar
- 1 tsp vanilla essence
- 1 tbsp soya milk
For the fruit
- 12 strawberries or fruit of your choice
- 1 tube edible glue
- 1 tube edible glitter
Method
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1
Preheat the oven to 180°C/gas mark 4. Line a 12-hole muffin tin with muffin cases.
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2
Whisk together the soya milk and cider vinegar, then allow to rest for 2 minutes. Whisk the caster sugar, sunflower oil, espresso powder and vanilla essence into the milk until combined.
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3
Sieve in the flour, cocoa powder, baking powder and bicarbonate of soda and mix well to combine. Spoon the mixture into the lined muffin tin and bake for 18-20 minutes until they have risen slightly and spring back when pressed. Allow to cool for a few minutes in the tin, then transfer to a wire cooling rack to cool completely.
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4
Meanwhile, beat together the shortening and margarine. Add the icing sugar little by little and continue beating to combine. Finish by beating in the vanilla essence and soya milk.
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5
Once the cakes have cooled completely, pipe on the buttercream. Paint your chosen fruit with edible glue, sprinkle on the glitter and pop a piece on to each cupcake.
