Name: Eggless and Vegan Chocolate and Rose Cupcakes
Prep time: 20 min
Cook time: 25 min
Yield: 24
Ingredients: For the cupcakes; 280g self-raising flour; 70ml sunflower oil; 350ml skimmed milk, just warm (replace with soy milk for vegan cupcakes); 1 1/2 tsp apple cider vinegar; 5 tbsp rose syrup; 40g cocoa powder; 1 tbsp plain natural yogurt (omit for vegan cupcakes); 1/2 tsp salt; 1 1/2 tsp cornflour; 240g sugar; 1/2 tsp baking powder; 1 tsp baking soda; For the rose frosting (use this for a vegan cupcake); 125g salted butter, softened (replace with vegetable shortening for a vegan alternative); 220g cream cheese, softened (replace with vegetable shortening for a vegan alternative); 200g icing sugar; 4 tbsp rose syrup; For the chocolate frosting (skip this for a vegan cupcake); 125g salted butter, softened; 220g cream cheese, softened; 200g chocolate and hazelnut spread; 150g icing sugar