Cupcake Ingredients (make 2 dozen full sized cupcakes or 4 dozen mini cupcakes)
3 cups plain flour
1 cup white sugar
1 cup brown sugar
1/2 c cocoa
1 tbsp baking powder
1tbsp baking soda
1tbsp vanilla extract
8 tbsp olive oil
3 tbsp apple cider vinegar (or white vinegar will work fine)
1 cup cold almond (or other alternative) milk
1/2 cup cold water
Preheat oven to 180 degrees and grease cupcake pans.
Sift flour, cocoa and baking powders into a large mixing bowl. Fold in sugar and salt. Make a well in the center and add all wet ingredients. Fold together until just mixed.
Fill cupcake pans 2/3, bake in the oven for 10-15 minutes. Test cakes for spring back.
250g vegan margarine (I like Nuttalex sunburst as it's Australian made and palm oil free)
400g icing sugar
1 tsp vanilla extract
1/2 cup of cocoa
4 tbsp almond milk
1/4 tsp salt
Whip margarine with a food mixer until it changes colour from yellow to a lighter white, whip in extracts and salt. Whip in icing sugar slowly, then cocoa, lastly whip in almond milk if necessary to loosen up mix for piping. Taste to make sure the chocolate flavour is rich enough for you, add more extract if desired.
To decorate wait until cakes are completely cool then pipe or smear on icing, top with a mini oreo, pretzel or some shaved chocolate.