Vegan Chocolate Cupcakes by Billington's

Method

1. Preheat oven to 180ºC / 350ºF/Gas mark 4. Line a cupcake tray with paper liners.

2. Begin with your wet ingredients. Mix the lemon juice with your chosen milk and set it aside to sour. 

3. In a large bowl, whisk the melted butter and caster sugar until well combined. Then stir in the milk mixture and the vanilla extract. 

4. Sift in the flour, baking powder and cocoa. Stir well to combine. 

5. Spoon the mixture into the cupcake cases in the cupcake tin. Bake for 15-20 minutes until risen. Use a cocktail stick to see if they're baked by inserting it into the middle and when it comes out clean, it's ready. 

   Allow to cool in the tray for 5 minutes, before transferring to a wire rack to cool.

6. While the cakes are cooling, begin making your frosting.

   Mix the vegan butter, icing sugar, vanilla, cocoa powder and and 1 tablespoon of vegan milk until thick and smooth.

   Top Tip: Too thick or too thin?

   Too thick or too thin?

   If the mixture is too thick, add another tablespoon of milk. If it’s too thin, add more icing sugar.

7. Spoon the icing into a piping bag and decorate the cupcakes before serving.