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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vegan Chocolate Cupcakes
 Categories: Cakes
      Yield: 20 Cupcakes
 
     12 oz Unsweetened soya milk
           - (350 ml)
      1 tb Apple cider vinegar
 11 1/2 oz Caster sugar (330 g)
  3 1/2 oz Dairy-free spread (100 g)
 10 1/2 oz Plain flour (300 g)
      1 ts Bicarbonate of soda
      3 oz Cocoa powder (80 g)
    1/2 ts Instant coffee granules
    1/2 ts Salt
  2 1/2 oz Cocoa powder (75 g)
     18 oz Icing sugar (500 g)
  3 1/2 oz Dairy-free spread (100 g)
  4 1/2 oz Unsweetened soya milk
           - (125 g)
 
  Preparation time: 30 minutes
  Cooking time: 30 minutes
  
  These chocolate vegan cupcakes are easy to make and even easier to
  eat. For the recipe you will need two 12-hole cupcake tins, lined
  with cupcake cases.
  
  Preheat the oven to 180?C / 160?C Fan / Gas 4 / 325?F. Line two
  12-hole cupcake tins with 20 paper cupcake cases.
  
  Whisk together the soya milk and cider vinegar in a jug. Set aside.
  
  Cream the sugar and margarine in a large bowl with a hand-held whisk
  until soft and smooth. Set aside.
  
  Sift the flour, bicarbonate of soda, and cocoa powder into a bowl.
  Mix in the coffee granules and salt, ensuring there are no lumps.
  
  Tip the dry ingredients into the sugar and margarine and pour in the
  soya milk mixture. Stir together with a wooden spoon, using a figure
  of eight motion. The mixture will seem dry at first, but will loosen
  quickly.
  
  Spoon the batter into the cases using a dessert spoon. Be careful not
  to over-fill.
  
  Bake in the centre of the oven for 25 minutes, or until the cakes
  spring back to the touch. Leave to cool completely in the tins before
  decorating.
  
  To make the icing, sift the cocoa and sugar into a food processor and
  add the shortening. Blend the mixture and gradually pour in the soya
  milk until your icing is the desired consistency.
  
  To decorate the cupcakes, you can either dollop on some icing and
  swirl it with a knife, or use a piping bag. See the tips section for
  other ways to decorate.
  
  Per serving: 318 kcal, 4 g protein, 54 g carbs, 41 g sugar, 9 g fat,
  3 g sat fat, 2 g fibre, 0.4 g salt
  
  Recipe by Matt Pritchard
  
  Recipe FROM: 
 
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