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Converter Cupcake

The Converter Cupcake... designed by Group Organizer Rose Croft specifically to convert the most serious of Chocoholics to the ways of the VEGAN cupcake.

When faced with THESE cupcakes and ANY other cupcake.... you'll still choose these ones :)

- This recipe is best the day after baking; and they last for days and days without drying out like most cakes do (not that cupcakes are ever around for too many days in our experience!)

Note from Rose - I've written this cupcake recipe in US Cup measurements because the recipe I started with used them; since I've changed it I haven't changed the type of measurement purely because it's easier - if you want a conversion then please this link to a Good Conversion Website.

Thank You!


  • 1 x Tablespoon Apple Cider or White Wine Vinegar
  • 1 and a half Cups Soya Milk
  • 1/2 cup Vegetable Oil
  • 1 1/2 cups Plain Flour
  • 1/2 cup Cocoa Powder
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp salt (optional)
  • 1 Cup Sugar
  • 1 tsp Vanilla Extract

 - Butter Cream Icing
  • 50g Vegan Margarine ( Rose uses Vitalite )
  • 45ml Water
  • 250ml Icing Sugar ( make sure it doesnt have egg in if you're making Vegan Icing)
  • 30ml Cocoa Powder

For Cupcakes:

1. Pre-Heat the Oven to 180 degrees Centigrade (or your ovens equivalent)

2. Put Soya Milk and Vinegar in a jug, stir and leave aside (this will curdle - it's supposed to so don't worry!)

3. Sift and Stir together the Flour, Cocoa Powder, Baking Soda, Baking Powder Sugar and Salt in a bowl.

4. Add the Vegetable Oil and Vanilla to the Dry ingredients. Slowly stir in the Curdled Milk mixture.

5. Spoon out into cupcake tray and bake in oven for 15 - 20 mins or until just ready. 

For Icing:

1. Sift and stir together the Icing Sugar and Cocoa Powder in a bowl

2. Melt the Margerine with the water in the microwave.  Add this to the bowl and mix well. 

3. Chill for 5 minutes or until the right consistency.  

4. Then Ice away  - but remember the cakes must be cold first!