Freya's latest recipe is live and is the perfect quick and easy bake for a homemade Mother's Day gift or some family fun in the kitchen over the Easter school holidays.
This recipe features our popular Hazelnut Praline Chocolate bar and our returning limited edition Swiss Truffle Eggs.
WPRM Recipe 24107
Vegan & Gluten Free Chocolate Easter Cupcakes
For the cupcakes
- 225 ml soya milk
- 1 tbs apple cider vinegar
- 195 g gluten free self raising flour
- 40 g cocoa powder
- 210 g caster sugar
- 1 tbs instant coffee powder
- ½ tsp bicarb of soda
- 1/2 tsp salt
- 90 ml vegetable oil (or any neutral oil)
- 1 tsp vanilla extract
For the chocolate icing:
- 1 x Rhythm 108 Hazelnut Chocolate Bar 33g
- 1 x Rhythm 108 Easter Eggs 144g bag
- 125 g vegan butter
- 250 g icing sugar
- 1 tbs vanilla extract
Preheat the oven to 180c fan, line a muffin tray with 12 cupcake cases.
Place the soya milk in a jug, then microwave for a minute to warm through. Add in the apple cider vinegar and stir, set aside to curdle.
Place the flour, cocoa powder, sugar, coffee, bicarb of soda and salt in a large mixing bowl. Whisk together with a non electric hand whisk until fully combined.
Once the milk and vinegar mixture has curdled, add the oil and the vanilla to the same jug. Whisk this together so all of the wet ingredients are combined.
Pour the wet ingredients into the mixing bowl with the dry ingredients and whisk until fully combined and a glossy lump free mixture is formed. Try not to over mix the batter.
Divide the batter between the 12 cases, then place in the oven for 20-25mins or until a skewer comes out clean. Once baked, place on a cooling rack to cool completely.
For the chocolate icing, cream the butter and icing sugar together until very light and fluffy. Melt the hazelnut bar, either in the microwave or over a bain marie, then add this along with the vanilla to the buttercream and mix until fully combined and a smooth icing is formed.
Pipe the icing onto the cooled cupcakes and top with the easter eggs to finish!
