alessioisonfire

Ingredients
250ml soya milk + 2 tbsp
200g plain flour
80ml sunflower oil
75/80g sugar
4 tbsp unsweetened cocoa powder
1 tsp apple vinegar
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp bicarb. of soda
a pinch of salt

Icing
125g icing sugar
80ml peanut butter
60g margarine
2 tbsp soya butter
2 tbsp soya milk
2 tbsp cornflour

Directions
1. combine the soya milk and vinegar in a separate glass and leave to rest
2. in a separate bowl sift the flour, cocoa powder, salt, bicarb. of soda and baking powder
3. add the oil, sugar and vanilla extract to the soya milk mixture and then the slowly add the wet ingredients to dry ones so to have a smooth batter
4. fill in your cupcake paper holders allowing a little space for the cake to rise. bake in the oven for about 20 mins at 200°C
5. to make the icing cream the margarine, soya butter, peanut butter and soya milk together in a large bowl
6. then sift in the icing sugar and cornflour, incorporating it so that it won’t fly when you start beating
7. beat for about 5 mins on high and then cover the cakes once they have cooled down