Vegan Chocolate Chip Cupcakes
User Reviews
5.0
3 reviews
Excellent
Vegan Chocolate Chip Cupcakes
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Fluffy vanilla cupcakes with dairy-free chocolate chips throughout.
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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
Vanilla buttercream:
Notes
- Store in an airtight container for up to 4 days.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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