With the weather as foul as it is, what could be better than curling up with a cinnamon hot chocolate? Answer- cinnamon hot chocolate cupcakes! And the best bit? still vegan, wheat free and gluten free.
I developed this recipe because most of the vegan cupcake recipes I found either weren't gluten free or were just lacking any kind of discernible flavour. The idea behind these cupcakes was something a bit seasonal to really warm me and my housemates up after days dragging ourselves to lectures. (especially now half of them have awful colds - poor things!)
As I'm baking on student budget, you won't find any kind of unattainable or unrecognizable ingredients in my recipes, its all stuff you can get from your local corner shop. The strangest item is probably soy milk! So here goes;
200 ml Soya milk
20ml Cider vinegar
170g Gluten free Self raising flour
30g Cocoa powder
200g Caster sugar
1/4tsp xanthan gum
1/4tsp Bicarb. soda
1/4tsp Baking powder
1tbsp Vanilla essence
For the icing:
150g vegan marg ( I use Pure but Olive spread from most supermarkets works well)
650g Icing sugar
100g Cocoa powder
1tsp soya milk (optional- I like mine extra creamy!)
For the cakes :
Preheat the oven to 180 degrees and prepare a 12 hole cupcake tray with cupcake cases (speed is essential n vegan baking!)
mix together the soya milk and vinegar in a jug and set aside for 10 minutes.
Combine all of the dry ingredients in a large mixing bowl and add the milk mixture (after the time had passed) at the same time as the vanilla extract and oil.
Mix quickly and thoroughly (you don't want the raising agent to start working before they're in the oven) before placing in the oven for around 15 minutes.
For the icing;
Cream the icing sugar and marg together before sifting in the cocoa powder and adding the soya milk, if youre using it, right at the end.
After the cakes are cool, pipe or spoon on your icing, add a few vegan marshmallows or chocolate buttons, and TADA! Cinnamony chocolatey creamy vegan goodness! Let me know how your attempts go :)