Vegan Cupcakes

Dry Ingredients

1 and 1/4 Cups flour

1 cup sugar

1/3 cup unsweetened cocoa powder for chocolate cakes, OR same

amount of dessicated coconut for any other flavours.

1 slightly rounded teaspoon of baking powder

Pinch of salt

Wet ingredients

1 cup of water

1 teaspoon essence (your choice)

1/3. Cup vegetable oil

1 teaspoon vinegar.

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Preheat oven to 350 f / 180 c/ gas mark 4

Put all dry ingredients into a mixing bowl and mix well.

Put all the wet ingredients into a jug, mix well.

Pour wet ingredients onto the dry ingredients and mix well with a spatula.

Divide into 12 cupcake cases placed in a bun-tin (sometimes makes 1 or 2 more), or an 8 inch square cake tin.

Place into oven for 30 minutes or until skewer comes out clean.

Take out of cake tins and place onto a cooling rack straight away.

Allow the cakes completely cool.

For toppings:

Put icing sugar (powdered sugar) Into a bowl, and add water, half a teaspoonful at a time, and just a few drops of essence, (or fresh fruit juice instead of water) mixing until it becomes a firm but spreadable paste. (Takes very little water).

Spread onto cakes and decorate however you wish.

Alternatively, spread melted chocolate onto them and leave to cool.

While making these you are only to think of good things ?

It all looks a lot written down, but honestly, these are the easiest cakes I have ever made! I have never had a bad batch yet, and the sponge is really good!

Happy Baking! ?