AuthorSam SpunnerThese have got to be the best no fail egg free chocolate cupcakes i have ever made. They can be dairy free as well as egg free if you like - just swap the milk
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 these using a Sinchies 200ml pouch or store these in your Sinchies sandwich bags and freeze them until needed.
Ingredients
Directions
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 these using a Sinchies 200ml pouch or store these in your Sinchies sandwich bags and freeze them until needed.