These moist light cupcakes  are a good alternative for people with egg allergies, and also for vegans if you use the soy milk alternative. Use a large hand held whisk to combine the ingredients.  For more information on Vegan Cupcakes : www.vivacupcakes.com.au

Makes 12

Preheat oven to 180degC.  Line 12 medium muffin tins with paper or foil liners.
Whisk together the milk and vinegar and set aside for a few minutes to curdle.
Add the sugar, oil and vanilla and whisk until foamy.
Sift together the flour, cocoa powder, bi-carbonate of soda, baking powder and salt onto a sheet of greaseproof paper.  Add in two batches to the wet ingredients and whisk until no lumps remain – a few tiny ones are OK.
Spoon into lined muffin tins, filling three quarters of the way.  Bake 18 – 20 minutes or until a toothpick inserted in the centre comes out clean.  Transfer to a cake rack to cool completely before icing – or use a stencil and dust with icing sugar for a pretty patterned top.

Suggested toppings (not for Vegans!):

Dark Chocolate Ganache:  Place 400g roughly chopped dark eating chocolate in a bowl. Bring 300ml thickened cream to a boil in a medium saucepan.  Pour cream over chocolate and stir until smooth.  Cover bowl and refrigerate for half an hour or until ganache is of a spreadable consistency.
Chocolate Buttercream Frosting:  beat 125 softened unsalted butter until creamy.  Add 2 1/2 cups sifted icing sugar with  1/2 cup sifted cocoa powder in batches, alternating with 3 tablespoons of  milk after each addition.  Beat well to combine then add 1 1/2 teaspoons vanilla extract.  Beat for 3 minutes until light and fluffy.  For mocha buttercream, add a teaspoon of coffee extract.