Egg Free Chocolate Cupcakes

Preheat the over to 160 fan force and line a 12 cup cupcake tray with cases.

In a bowl pour the milk and vinegar and stir and then set aside for it to curdle. Once it has curdled add the sugar, oil, vanilla bean pasts and beat until it is frothy. If it doesn't turn frothy, that's okay it will still work and taste delicious

In a separate bowl, sift together the flour, cacao and baking soda. Add this to the bowl of wet ingredients and beat until everything is combined well.

Fill your cupcake cases 3/4 full and bake for about 15-20minutes - depending on your oven.

Once cooled, ice them with your favourite icing and a Sinchies 200ml pouch and store extra cupcakes in your Sinchies sandwich bags and freeze them until needed.