Cupcakes

1. • 225g all-purpose flour

   • 175g granulated sugar

   • 40g cocoa powder

   • 1 teaspoon baking powder

   • 1/2 teaspoon baking soda

   • 1/4 teaspoon salt

   • 113g unsalted butter, at room temperature

   • 240ml almond milk

   • 1 teaspoon apple cider vinegar

   • 1 teaspoon pure vanilla extract

Frosting

1. • 113g unsalted butter, at room temperature

   • 175g powdered sugar

   • 40g cocoa powder

   • 2 tablespoons heavy cream

   • 1 teaspoon pure vanilla extract

1. Preheat oven to 175°C and line a cupcake pan with paper liners.

2. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. In a large bowl, beat the butter until light and fluffy.

4. Gradually add the dry ingredients to the butter, alternating with the almond milk.

5. Stir in the apple cider vinegar and vanilla extract.

6. Fill each cupcake liner about 2/3 full and bake for 20-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

7. For the frosting, beat the butter in a large bowl with an electric mixer until light and fluffy.

8. Gradually add the powdered sugar and cocoa powder, and continue to beat until smooth.

9. Stir in the heavy cream and vanilla extract and beat until the desired consistency is reached.

10. Once the cupcakes have cooled, pipe the chocolate buttercream onto each cupcake using a piping bag.