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   MSGID: 35277.fidonet_cooking@1:105/500 2da9d68c   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Vegan Chocolate Cupcakes   
    Categories: Cakes   
         Yield: 20 Cupcakes   
       
        12 oz Unsweetened soya milk   
              - (350 ml)   
         1 tb Apple cider vinegar   
    11 1/2 oz Caster sugar (330 g)   
     3 1/2 oz Dairy-free spread (100 g)   
    10 1/2 oz Plain flour (300 g)   
         1 ts Bicarbonate of soda   
         3 oz Cocoa powder (80 g)   
       1/2 ts Instant coffee granules   
       1/2 ts Salt   
     2 1/2 oz Cocoa powder (75 g)   
        18 oz Icing sugar (500 g)   
     3 1/2 oz Dairy-free spread (100 g)   
     4 1/2 oz Unsweetened soya milk   
              - (125 g)   
       
     Preparation time: 30 minutes   
     Cooking time: 30 minutes   
        
     These chocolate vegan cupcakes are easy to make and even easier to   
     eat. For the recipe you will need two 12-hole cupcake tins, lined   
     with cupcake cases.   
        
     Preheat the oven to 180?C / 160?C Fan / Gas 4 / 325?F. Line two   
     12-hole cupcake tins with 20 paper cupcake cases.   
        
     Whisk together the soya milk and cider vinegar in a jug. Set aside.   
        
     Cream the sugar and margarine in a large bowl with a hand-held whisk   
     until soft and smooth. Set aside.   
        
     Sift the flour, bicarbonate of soda, and cocoa powder into a bowl.   
     Mix in the coffee granules and salt, ensuring there are no lumps.   
        
     Tip the dry ingredients into the sugar and margarine and pour in the   
     soya milk mixture. Stir together with a wooden spoon, using a figure   
     of eight motion. The mixture will seem dry at first, but will loosen   
     quickly.   
        
     Spoon the batter into the cases using a dessert spoon. Be careful not   
     to over-fill.   
        
     Bake in the centre of the oven for 25 minutes, or until the cakes   
     spring back to the touch. Leave to cool completely in the tins before   
     decorating.   
        
     To make the icing, sift the cocoa and sugar into a food processor and   
     add the shortening. Blend the mixture and gradually pour in the soya   
     milk until your icing is the desired consistency.   
        
     To decorate the cupcakes, you can either dollop on some icing and   
     swirl it with a knife, or use a piping bag. See the tips section for   
     other ways to decorate.   
        
     Per serving: 318 kcal, 4 g protein, 54 g carbs, 41 g sugar, 9 g fat,   
     3 g sat fat, 2 g fibre, 0.4 g salt   
        
     Recipe by Matt Pritchard   
        
     Recipe FROM:    
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
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