Vegan choc chip cupcakes
Unsweetened almond milk
1 cup(s), (250ml), vanilla flavoured
3 tsp, white variety
White self-raising flour
240 g, gluten-free variety
Bicarbonate of soda
¼ cup(s), (55g)
1 tbs, melted and cooled
Vanilla bean extract, alcohol free
60 g, finely chopped
1 x 3 second spray(s)
- Preheat oven to 160°C. Lightly spray a 12-hole ⅓ cup (80ml) capacity non-stick muffin tray with oil.
- Place almond milk in a jug and stir in vinegar. Set aside for 5 minutes.
- Meanwhile, sift flour, baking powder, bicarbonate of soda and ½ teaspoon salt into a large bowl. Stir in sugar and make a well in the centre. Add almond milk mixture, coconut oil and vanilla. Stir until well combined. Fold in two-thirds of the chocolate.
- Spoon batter evenly into the prepared muffin tray and sprinkle with the remaining chocolate. Bake for 20 minutes or until a skewer inserted into the centre of cupcakes comes out clean. Transfer to a wire rack to cool.