Vegan Chocolate Cupcakes with Coconut Frosting

Summary

Ingredients

For the dough:

• 0.75 ¾ cup flour, (whole grain flour)
• 1 cup flour, (white flour)
• 2 teaspoons baking soda
• 1 teaspoon baking soda
• 0.75 ¾ Cup cocoa powder, not instant powder
• 0.5 teaspoon ½ salt
• 1 cup soy milk (soy drink)
• 0.5 ½ cup oil, neutral e.g. sunflower oil or rapeseed oil
• 2 teaspoons vanilla sugar
• 0.5 ½ cup maple syrup
• 1 teaspoon vinegar

For the cast:

• 1 cup margarine
• 2 cups powdered sugar
• 0.25 ¼ cup coconut milk

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Instructions

1. I always use a 250 ml yoghurt pot as a mug.
2. Preheat the oven to 180 ° C top and bottom heat.
3. Mix the flour with salt, baking powder and baking soda. Heat the soy milk, add the cocoa powder and stir until it has dissolved, then remove the pan from the heat. Beat the maple syrup, vanilla sugar, vinegar and oil together well with the hand mixer and then stir in the soy milk. Finally stir in the flour mixture.
4. Fill the dough into muffin molds, after about 10 minutes turn the cakes in the oven and then bake for another 10 minutes. Make the chopstick test to be sure.
5. Mix all ingredients for the topping well together and spread on the cupcakes.