Black Forest Vegan Cupcakes

I am not a baker. But some people have mentioned to me that the dessert section of my blog is a little bit dessert-ed. HA! I make puns as often as I bake so you guys better appreciate my efforts.

These are gorgeous little black forest cupcakes that are completely vegan and egg free. I hope you enjoy them!

(Serves 12)

Ingredients:

• 230 ml of almond milk
• 1 tsp apple cider vinegar
• 150g of granulated sugar
• 80ml of rapeseed oil
• 1 tsp of vanilla extract
• 130g of plain flour
• 45g of cocoa powder
• 3/4 tsp of baking powder
• 3/4 tsp of salt
• 40g of frozen cherries
• 1 tbsp of morello cherries juice
• 12 morello cherries for garnish

For the butter icing:

• 140g of vegan butter
• 200g of icing sugar
• 80g of cocoa powder
• 1 tbsp of morello cherries juice

1. Preheat the oven to 180c / gas mark 4 and fill a muffin tin with muffin cups.
2. In a bowl whisk together the milk and vinegar and leave to one side to curdle.
3. Add the sugar, oil, vanilla extract and morello cherry juice to the milk and vinegar and beat together until they foam.
4. In a separate bowl sieve flour, baking powder, cocoa powder and salt. Add in the frozen cherries and mix together.
5. Add the wet ingredients in 2 - 3 batches and stir till they are combined and you have no lumps.
6. Pour the ingredients into the muffin cups and bake for 20-25 minutes. When cooked, stick a toothpick in the centre and if it comes out clean, they are cooked, if not, cook for a further 5 minutes or till the toothpick comes out clean.
7. Transfer to a cooling rack and wait till they are completely cool.
8. In a bowl, mix together the butter icing ingredients and whisk till it is smooth.
9. Lather on the butter icing to the cupcakes and garnish with a morello cherry.