Summer Berry Chocolate Cupcakes
To make the cupcakes, preheat oven to 175 degrees Celsius and line muffin pan with paper or foil liners.
Whisk together soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, and vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy.
In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain. Add half a C of frozen berries to the mixture.
Pour into liners, filling three-quarters of the way, ensuring you distribute berries evenly. Bake 18 to 20 minutes, until a toothpick inserted in the centre comes out clean.
Transfer to cooling rack and let cool completely.
To make the chocolate icing, beat margarine and icing sugar together in a bowl.
Combine cocoa and boiling hot water and beat into icing sugar mixture until creamy.
Once cupcakes are cool, lavishly spread over cupcakes and press a large strawberry into icing.
Recipe courtesy of Isa Chandra Moskowitz.
- 1 C soy milk
- 1 tsp apple cider vinegar
- ¾ C granulated sugar
- 1/3 C canola oil
- 1 tsp vanilla extract
- ½ tsp almond extract, chocolate extract, or more vanilla extract
- 1 C all-purpose flour
- 1/3 C cocoa powder
- ¾ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ – 1 C frozen berries
- 12 large strawberries
- 100g margarine
- 2 C icing sugar, sifted
- ¼ C cocoa powder, sifted
- ¼ C boiling hot water
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