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Joy Skipper’s Vegan Chocolate Orange Cupcakes
Jon Hatchman
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Course
Dessert
Cuisine
Global
Servings
10
Ingredients
150
grams
Plain flour
140
grams
Caster sugar
50
grams
Cocoa powder
3/4
tsp
Bicarbonate of soda
1/2
tsp
Baking powder
Grated
rind of one
Orange
230
ml
Non-dairy milk
1
tsp
White wine vinegar
100
ml
Sunflower oil
20
grams
Vegan chocolate
Cocoa
,
for dusting
Instructions
Preheat the oven to 180°C, 160°C fan, gas mark 4
Line a 12-hole muffin tin with 10 paper cases
Sift the flour, sugar, cocoa powder, bicarbonate and baking powder into a bowl
Stir in the orange rind
Whisk together the milk, vinegar and sunflower oil
Pour the wet ingredients into the dry and mix together well
Divide between the 10 paper cases
Bake for 20-15 minutes, until risen and springy to the touch
Remove from the tin and allow to cool on a rack
Decorate with swirls of melted chocolate, bits of orange rind and a sprinkling of cocoa