Vegan Chocolate Cupcakes

Ingredients:

Cupcakes

• 1.5 cups premium flour
• 1 cup of sugar
• 1/4 cup cocoa powder
• 1 teaspoon baking powder
• 0.5 tsp of soda
• 1/4 teaspoon salt
• A pinch of ground cinnamon
• 1 cup almond milk
• 6 tablespoons of vegetable oil
• 1 tbsp balsamic vinegar
• 1 tsp vanilla extract

Glaze

• 1/3 cup unrefined coconut oil
• 1/4 cup brown sugar
• 1 tsp vanilla extract
• 0.5 cup cocoa powder (for chocolate glaze only)
• 2 cups sifted powdered sugar
• 6 tablespoons almond milk
• Pink food coloring

Preparation:

1. Preheat oven to 180°C and line a 15-cup muffin tin with paper cups.
2. In a large bowl, sift together the flour, sugar, cocoa, baking powder, baking soda, salt, and cinnamon. Add the almond milk, oil, balsamic vinegar, and vanilla and whisk until the batter is smooth. Spoon the batter into paper cupcake liners (using an ice cream scoop is the most gentle method) and bake the cupcakes for about 20 minutes, or until a tester inserted into the center comes out clean. Cool the cupcakes completely before frosting.
3. For pink icingBeat the coconut oil and brown sugar until smooth. Add the vanilla and cocoa powder and beat well. Stir in 1 cup of powdered sugar, beating until smooth, then add the almond milk and the remaining 1 cup of powdered sugar. Beat again until smooth and fluffy. For a pink frosting, use pink food coloring instead of cocoa.
4. Spread or pipe frosting onto cupcakes and refrigerate until ready to serve. Cupcakes can be stored for 3 days.