Somewhere - Pinterest no doubt - I saw someone had placed lace over their cupcakes to make pretty patterns with icing sugar. It didn't quite work the same with me. Possibly my cupcakes were too small or the paper doily not lacy enough. It just looked like a light sprinkling of snow. Which is not a bad thing.
cakeyboi for September's Treat Petite blog event. The theme is Anything Goes. He runs the event with The Baking Explorer.
More vegan sweet treats from Green Gourmet Giraffe:
- ANZAC biscuits
- Apple and walnut crumble muffins
- Apricot delight
- Fruity quinoa muffins
- Steph's vegan hedgehog
- Vegan choc chip cookies
Vegan chocolate cupcakes
Adapted from Vegan Cupcakes Take Over the World via Chow
Makes 24-30 mini cupcakes
1 cup soy milk
2 tsp apple cider vinegar
1/2 plain white flour
1/2 cup plain wholemeal flour
1/3 cup cocoa
3/4 tsp bicarbonate of soda
1/2 tsp baking powder
1/4 tsp salt
3/4 cup brown sugar
1/3 cup rice bran oil
1/2 cup of choc chips
icing sugar, for sprinkling
Mix soy milk and vinegar in a large jug and leave aside to curdle.
Preheat oven to 180 C and line two to three mini muffin 12 cup tins with mini muffin papers.
Mix dry ingredients in a medium large mixing bowl. Whisk the sugar and oil into the milk mixture. Pour the milk mixture into the dry ingredients and gently mix until just combined. Spoon the mixture into cupcake papers, filling about 3/4 to the top.
Bake for 15 minutes or until cooked (when a skewer inserted into the middle comes out cleanly). Cool on a wire rack. Sprinkle with icing sugar or frost if desired.
On the Stereo:
Nightclub Jacks and Undertakers: Chicken Tractor Deluxe