Ingredients
1 cup soy milk
250ml
1 tsp apple cider vinegar
¾ cup sugar
175g
⅓ cup canola oil
80ml
1 tsp vanilla extract
1 cup plain flour
150g
⅓ cup cocoa powder
3.7ml baking soda
½ tsp baking powder
¼ tsp salt
1 tin full-fat coconut milk
400g, refrigerated overnight
1 tbsp icing sugar
Equipment
- 1 12-cup muffin tin
- 1 patty pans
- 1 large bowl
- 1 whisk
- 1 sifter
- 1 cooling rack
- 1 mixing bowl
- 1 blender
Instructions
- Preheat oven to 180°C (160°C fan-forced) and line a 12-cup muffin tin with patty pans.
- Whisk together the soy milk and vinegar in a large bowl and set aside for a few minutes to curdle.
- Add the sugar, oil and vanilla extract to the soy milk mixture and beat until foamy.
- In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt.
- Add to wet ingredients and beat until no large lumps remain (tiny lumps are OK).
- Pour into liners, filling 3/4 of the way.
- Bake for 18 to 20 minutes or until a toothpick inserted into the centre comes out clean.
- Transfer to a cooling rack and let cool completely.
- For the Coconut Cream, open the can of coconut milk and scoop the top layer of white, fatty goodness into a mixing bowl.
- Blend on high speed for 15-20 seconds, just until the mixture turns to liquid.
- Sift in the icing sugar and mix until light and creamy.
- Carefully scoop out a cone from the top of each cupcake and set aside.
- Fill the cupcake void with coconut cream and put the cone back on top.
- Sift icing sugar on top to decorate.
Notes
Tip
If you need to transport these you can fill them when you get to your destination.
Tip
The coconut cream is best served immediately.
Storage
If the coconut cream is stored in the fridge it will go hard, so just whip it again before using.
