Vegan chocolate cupcakes with coconut frosting

Ingredients for 1 servings:

• ¾ cup Flour (wholemeal flour)
• 1 cup flour (white flour)
• 2 tsp baking powder
• 1 tsp baking soda
• ¾ cup cocoa powder, not instant powder
• ½ tsp salt
• 1 cup soy milk (soy drink)
• ½ cup oil, neutral e.g. sunflower oil or rapeseed oil
• 2 tsp vanilla sugar
• ½ cup maple syrup
• 1 tsp vinegar
• 1 tub of margarine
• 2 cups powdered sugar
• ¼ cup coconut milk

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

makes about 20 cakes

I always use a 250 ml yogurt cup. Preheat the oven to 180°C (top and bottom heat). Mix the flour with salt, baking powder, and baking soda. Heat the soy milk, add the cocoa powder, and stir until dissolved, then remove the pan from the heat. Beat the maple syrup, vanilla sugar, vinegar, and oil together well with a hand mixer, then stir in the soy milk. Finally, stir in the flour mixture. Pour the batter into muffin cups, turn the cupcakes over after about 10 minutes in the oven, and then bake for another 10 minutes. Do the toothpick test to be sure. Mix all the ingredients for the icing together well and spread on the cupcakes.