Oh my Lord, I made so many cupcakes by accident today. I wanted to make some cupcakes for the cast and crew of the play I’m in at the moment (Sweeney Todd) because everyone’s been working so hard, but I mis-read the recipe I was using – I wanted to make 24, so I doubled the recipe up thinking it was for 12 cupcakes and ended up with ABOUT 50! I have SO MANY cupcakes and they won’t even all fit into the tin, I have eaten so much today! They taste nice though, so it’s all good.
I love chocolate chip, and it’s a really versatile flavour because most people like it; I didn’t want to make something really odd and have people hating them, it would be pretty awkward. I haven’t made cupcakes in a ridiculously long time, so this was really nice for me, it’s my first proper baking day since moving into my new house about two months ago, crazy.
Anyway, here’s the recipe for them – Hope you and my theatre friends like them :)
For the cakes
250g of vegan margarine
350g of caster sugar
Vegan equivalent of 4 eggs (Orgran’s Egg Replacer works well for me)
Half a teaspoon of vanilla extract
350g of self raising flour
Good pinch of salt
5 tablespoons of soy milk
200g of dark or vegan milk chocolate
For the icing
100g of vegan margarine
200g of icing sugar
150g of dark or vegan milk chocolate
Sprinkles to decorate
- Preheat the oven to 180 degrees Celsius, and line four 12-hole cupcake trays (I only have two so I just baked half first and then another batch). Beat the margarine and sugar until light and fluffy.
- Add in the egg replacer and vanilla, and cream until smooth, then add in the flour and salt and stir until smooth.
- Add in the chocolate chips. Spoon the mixture into the cake cases and bake for 20 minutes until golden.
- When completely cool, melt the chocolate for the icing and mix with the rest of the icing ingredients until smooth and creamy. Swirl the icing on top and add the sprinkles.
Makes about 48