Cupcakes are all the rave...

Yes there is such a thing as VEGAN cupcakes. Wow and sooo yummy. The ingredients may not be in your pantry but are worth investing in just for this recipe. Go on get your baking skills on!

These delicious chocolate cupakes are jam packed with all the extra goodness of an Oreo icing. Just remember to share!
Ingredients
Cupcakes:
1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
2 teaspoon vanilla extract
1 cup plain flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt Icing:
1 cup nut butter (or non-dairy margarine)
3 1/2 cups icing sugar
1 teaspoon vanilla
5 Oreos
Directions
Cupcakes:
Preheat oven to 180C.
Whisk together the soy milk and vinegar in a large bowl and let curdle for a few minutes.
Add the sugar, oil and vanilla extract and whisk it till it's foamy. It will look gross, but don't let looks deceive you.
In a separate bowl sift together the flour, cocoa powder, baking soda, baking powder and salt.
Add the dry mixture to the wet in two batches and whisk. You don't want any large lumps, a few small are ok. It should look like melted chocolate.
Pour mixture into cup cake liners until 3/4 full (they will rise).
Cook for 20mins but check at 15mins with a tooth pick as ovens may vary. Icing:
Beat 1 cup of nut butter until fluffy.
Then sift 3 1/2 cups of icing sugar and beat for a further 3 minutes.
Add a teaspoon of vanilla and finely mashed Oreos.
Beat until combined (you can add a few table spoons of tofutti cream cheese if you like and beat that in, YUMMO!).
Ice cupcakes when cool.
Your cupcakes are ready to devour!