Vegan chocolate marble cupcakes recipe

Method

1. Heat the oven to gas 4, 180°C, fan 160°C. Line a 12-hole fairy cake tin with cupcake cases. Stir the almond milk-alternative and lemon juice together in a small bowl, then set aside for 5 minutes.
2. Whisk the spread or butter-alternative and sugar together in a mixing bowl until well combined, then stir in the vanilla extract. Mix the flour and baking powder together in a separate bowl, then stir into the wet mixture until just combined.
3. Split the mixture between two bowls, then fold the cocoa powder into one bowl with a spatula until completely combined. Spoon ½ tbsp of the mixtures into the cupcake cases, alternating between the bowls until all is used up, then drag a cocktail stick or the tip of a knife through to swirl the two colours together. Bake for 15-17 minutes, until they spring back to the touch and a knife inserted into the centre comes out clean. Leave to cool completely in the tin.
4. To make the icing, whisk the ingredients together with an electric handheld whisk until well combined and just holding its shape, then pipe swirls onto the cooled cupcakes using a piping bag fitted with a star nozzle.

• Tip: The cupcakes will keep, covered, for up to 3 days in the fridge

• See more Vegan baking recipes