Vegan Cupcakes: Vanilla and chocolate

Since my friend Lisa Lynch gave me the idea of making vegan cupcakes I have been reading a lot on this kind of baking. I am amazed by the amount of recipes and different choices we have when it comes to vegan cooking. There is a whole different and delicious world out there. I am so impressed and fascinated that I have decided to make a vegan section in the blog. There I will be posting vegan recipes for cupcakes, cakes and cookies.
This time I bring you a classic: vanilla cupcakes with chocolate "buttercream". Give them a try and let me know what you think!!!

Ingredients

For 10 cupcakes
160 g of all purpose flour
2 tablespoons of maizena (corn starch)
3 teaspoons of baking powder
2 teaspoons of lemon juice
90 ml of olive oil
160 g of sugar
240 ml of soya milk
2 teaspoons of vanilla extract

For the "buttercream"
115 g of vegetal butter
425 g of icing sugar
85 g of cocoa powder without sugar
105 ml of soya milk

The cupcakes.
We add the lemon juice to the soya milk in a glass.
We sift the flour, the baking powder and the maizena and we reserve in a bowl.
We mix the sugar, the olive oil, the soya milk with lemon juice and the vanilla until all the ingredients are nicely integrated. We add the flour and we beat with a mixer until we get a smooth dough. We distribute the mixture in the paper cases. Remember, two ice cream scoops in each paper case. We put them in the oven for 22-24 minutes at 180°C.

The "buttercream".
We sift the sugar with the cocoa powder in a bowl. We add the "butter" and the soya milk and we beat on low speed for one minute. We beat five minutes more on high speed.

Don't forget that the cupcakes need to cool before we start decorating. This time I have chosen a small star nozzle to decorate. I started in the centre of the cupcake and worked around it to make a rose of chocolate. I have added some white and purple daisies of fondant on the top.

And this is the result. I hope you enjoyed them Lisa!!