Chocolate cupcakes with vanilla frosting (v)

Vegan and intensely fluffy, these cupcakes have become a firm favourite of mine. They tend to be popular with everyone else too!
Adapted from the Red Velvet Cake recipe in Colleen Patrick-Goudreau's The Vegan Table.
Makes 12 large cupcakes or 16 small.

Original post (with pictures) here

For the cupcakes


1 cup non-dairy milk (I tend to use soy)
1 cup white sugar
1/4 cup vegetable oil
1 tbsp apple cider vinegar
1 tbsp vanilla
1 1/2 cups plain flour
1/3 cup good quality cocoa (*see note)
1 tsp baking soda
3/4 tsp salt

Note. The quality of the cocoa is important as it is what gives the cupcakes their flavour. I tend to use Van Houten, but any good quality brand would work. Although I rarely sift anything, I would also recommend sifting or whisking your cocoa if it is lumpy.

1. Preheat oven to 180'C and prepare your cupcake tin.
2. In a medium bowl, combine the milk, sugar, oil, vinegar and vanilla, and beat with an electric beater on medium speed for 1 - 2 minutes.
3. Add the flour, cocoa, baking soda and salt and mix well.
4. Bake for 20 - 22 minutes, until the cupcakes spring back slightly when touched.

For the icing


50g non-dairy spread, at room temperature (I use Nuttelex)
1 1/2 cups icing sugar
1 tsp vanilla
1/2 - 1tbsp water, depending on desired thickness

Note. If you plan to pipe the icing, I recommend doubling the above ingredients and using only 1/2 tbsp water per ingredient set.

1. Combine all ingredients in a large bowl and beat with an electric beater on medium-high speed until light and fluffy.