DIRTY VOLCANO RECIPES

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Line two 12-hole cupcake tins with 20 paper cupcake cases.
• Whisk together the soya milk and cider vinegar in a jug. Set aside.
• Cream the sugar and margarine in a large bowl with a hand -held whisk until soft and smooth. Set aside.
• Sift the flour, bicarbonate of soda and cocoa powder into a bowl. Mix in the coffee granules and salt, ensuring there are no lumps.
• Tip the dry ingredients into the sugar and margarine and pour in the soya milk mixture. Stir together with a wooden spoon, using a figure of eight motion. The mixture will seem dry at first, but will loosen quickly.
• Spoon the batter into the cases using a dessert spoon. Be careful not to over-fill.
• Bake in the centre of the oven for 25 minutes, or until the cakes spring back to the touch. Leave to cool completely in the tins before decorating.
• To make the icing, sift the cocoa and sugar into a food processor and add the shortening. Blend the mixture and gradually pour in the soya milk until your icing is the desired consistency.
• To decorate the cupcakes, you can either dollop on some icing and swirl it with a knife, or use a piping bag. See the tips section for other ways to decorate.

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Line two 12-hole cupcake tins with 20 paper cupcake cases.
• Whisk together the soya milk and cider vinegar in a jug. Set aside.
• Cream the sugar and margarine in a large bowl with a hand -held whisk until soft and smooth. Set aside.
• Sift the flour, bicarbonate of soda and cocoa powder into a bowl. Mix in the coffee granules and salt, ensuring there are no lumps.
• Tip the dry ingredients into the sugar and margarine and pour in the soya milk mixture. Stir together with a wooden spoon, using a figure of eight motion. The mixture will seem dry at first, but will loosen quickly.
• Spoon the batter into the cases using a dessert spoon. Be careful not to over-fill.
• Bake in the centre of the oven for 25 minutes, or until the cakes spring back to the touch. Leave to cool completely in the tins before decorating.
• To make the icing, sift the cocoa and sugar into a food processor and add the shortening. Blend the mixture and gradually pour in the soya milk until your icing is the desired consistency.
• To decorate the cupcakes, you can either dollop on some icing and swirl it with a knife, or use a piping bag. See the tips section for other ways to decorate.