Chocolate Mud cupcakes - Vegan
CHOCOLATE MUD-CUPCAKES - VEGAN
INGREDIENTS
¾ cup Almond or Macadamia milk
2 over ripe bananas – mashed
½ tsp Apple Cider Vinegar
1 cup of all-purpose flour
¾ cup cocoa powder
½ tsp baking powder
½ baking soda
¼ tsp salt
1 cup sugar
½ cup of melted coconut oil
¼ warm water (warm to keep the coconut oil soft while mixing)
ICING
80gm of Dairy free chocolate buttons ( we used Sweet William - bought in Coles)
CAKE PREP
1. Preheat the oven to 180o (350 Fahrenheit) & put patty cake cups in muffin tray
2. Curdle the milk – in a small bowl mix the almond milk and vinegar – leave to sit a few minutes
3. In a large bowl put all the dry ingredients – make a well in the centre and add the rest of the liquid ingredients including the coconut oil and mashed banana.
4. Mix with electric mixer on low for 60 seconds
5. Spoon into patty cake cups (about ¾ full) the bake in oven for 20 minutes.
6. Cool on cooling rack
ICING PREP
1. Place the chocolate buttons in a glass bowl in the microwave for 30 seconds, then stir and put back in microwave for a further 30 seconds.
2. Spoon melted chocolate over cupcakes
Enjoy with a cup of coffee or warm one in microwave and serve with vegan ice-cream – we love the Weiss Dark chocolate and coconut Dairy free.
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