Here is the recipe for those delicious cakes:
Basic Chocolate Cupcake (makes 12)
8floz (230ml) soya milk
1 tsp vinegar
5oz (140g) caster sugar
3floz (90ml) vegetable oil
1&1/2 tsp vanilla extract
4oz (125g) plain flour
1&1/2 oz (45g) cocoa powder
3/4 tsp bicarbonate of soda
1/2 tsp baking powder
1/4 tsp salt
Preheat oven to 350F/175C/gas mark 4 and line muffin pan with paper cases.
Whisk together soya milk and vinegar in a large bowl and set aside for a few minutes to curdle.
Add sugar, oil and vanilla extract and beat until foamy.
In a separate bowl sift together flour, cocoa powder, bicarb, baking powder and salt. Add in two batches to wet ingredients and beat until no large lumps remain.
Pour into cases, filling three quarters of the way.
Bake for about 20 minutes until a toothpick inserted into the centre comes out clean.
Eat while still warm, or allow to cool completely and ice with chocolate 'buttercream'.
Chocolate 'Buttercream' Icing
3oz (115g) vegan margarine
1/2 tsp vanilla extract
6oz (170g) sieved icing sugar
2oz (55g) sieved cocoa powder
Place all ingredients into a bowl and mash with a fork until smooth and creamy.
* we added dark chocolate drops on top of the icing, as they weren't quite chocolatey enough for us!!
OK, so its not the healthiest snack, but we all need a treat now and again ;-)