Vegan chocolate cupcakes

Name: Vegan chocolate cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 servings
Ingredients: 200 g Plain flour; 170 g Caster sugar; 40 g Cocoa powder; 5 g Bicarbonate of soda; 1 g Salt; 80 ml Vegetable oil; 10 ml White wine vinegar; 5 ml Vanilla extract; 100 g Dairy-free spread; 200 g Icing sugar; 25 g Cocoa powder; 15 ml Oat drink

Light, moist chocolate cupcakes made with oil instead of butter and eggs, from the American Depression-era 'wacky cake'. One bowl, easy measuring, and perfect for little bakers.

Ingredients

200 g Plain flour
170 g Caster sugar
40 g Cocoa powder
5 g Bicarbonate of soda
1 g Salt
80 ml Vegetable oil
10 ml White wine vinegar
5 ml Vanilla extract
100 g Dairy-free spread
200 g Icing sugar
25 g Cocoa powder
15 ml Oat drink

Method

Heat the oven to 180°C (160°C fan) and put 12 paper cases in a muffin tin.
Whisk the flour, sugar, cocoa, bicarbonate of soda and salt together in a big bowl.
Make a well and pour in 240ml cold water, the oil, vinegar and vanilla. Whisk until just smooth. The vinegar fizzing with the bicarb is what makes them rise.
Divide between the cases (about two-thirds full) and bake for 18 to 20 minutes, until springy. Cool completely.
Beat the spread until soft, then beat in the icing sugar and cocoa with the oat drink until fluffy.
Swirl or spread the icing on top and let the kids go to town with sprinkles.