1 1/2 cups self-raising flour
1/4 cup cacao powder
1 cup caster sugar
1/4 tsp salt
1/4 tsp bicarbonate of soda
3/4 cup oat, soya, rice or almond milk. I use oat milk
4tsp apple cider vinegar
1/3 cup oil either grapeseed or coconut work well
1 tbsp vanilla extract
about 12 digestive biscuits
(vegan) or gram crackers
4 1/2 tbsp melted vegan butter
1/2 cup coconut sugar or granulated sugar. I use coconut sugar
2/3 cup aquafaba (liquid from canned chickpeas)
1/4 tsp cream of tartar
1/2 cup caster sugar
1/2 tsp xanthan gum
1 tsp vanilla extract
Preheat oven to 175oF
Line a muffin tray with muffin cases
In a food processor blend digestive biscuits and sugar into small crumbs
Add the melted butter and blend again
Remove the mix and add about 1cm worth to the bottom of each muffin case and using a small spoon press the mixture down compacting it.
In a bowl add the oat milk and apple cider vinegar whisk and leave for about 10 minuets.
In a separate bowl add the flour, salt and bicarbonate of soda and mix well.
Add the sugar, oil and vanilla to the oat milk mix and whisk again, you should have a frothy mix.
Add the liquid mixture to the dry ingredients and mix, its important not to mix to much.
Spoon the mixture into the muffin cases filling around 3/4 of the way up.
Bake in the oven for around 15 minuets or until baked through.
Remove from the oven and leave to cool for about 15 minuets and remove to a cooling rack.
In a clean metal bowl (I always wipe my bowl and whisk down with a little vinegar and then hot water) add the aquafaba and whisk into soft peaks. Slowly add 1 tbsp of sugar at a time ensuring the sugar had dissolved each time before adding another, do this by testing a little mixture between your fingers if you feel its grainy keep whisking.
Add the vanilla and whisk again.
Add the cream of tartar and whisk again.
Finally add the xanthan gum and whisk once more. You should have a marshmallow fluff consistency.
Ensure the cakes are completely cool and using a piping bag and round tip decorate the cupcakes with the marshmallow fluff.
These cupcakes can be stored in the fridge until ready to eat and I like to melt a little vegan chocolate and drizzle over the tops before serving or using a blow torch toast the marshmallow fluff very lightly before serving.