200ml soya milk
20ml cider vinegar
170g self raising flour
200g caster sugar
30g cocoa powder
30g desiccated coconut
1/4 tsp salt
1/4 tsp bicarb soda
1/4 tsp baking powder
80ml light rapeseed oil
1 tbsp vanilla extract
Vanilla and Chocolate Betty Crocker frosting
Preheat oven to 180c/ 350f/ gas 4 and line your cupcake tray with cases. Mix the soya milk and vinegar together - this makes soya butter milk, and set aside for 10 minutes.
In a large bowl mix the flour, caster sugar, cocoa powder, coconut, salt, bicarb and baking powder, mixing together by hand until fully combined.
Add the soya milk mixture, the oil and the vanilla, using a metal spoon quickly mix everything together for about 15 seconds until the ingredients are just combined. Don't mix too much - it should still be a little lumpy.
Tap the bowl on the work surface, you will see the bubbles pop this is to stop the raising agents working too quickly.
Spoon the batter evenly into the cases and once filled, tap the tray on the work surface again and you will see more bubbles pop.
Place in the oven and cook for about 15 minutes, cool in the tray on a wire rack for 10 minutes.
Spread vanilla frosting over the cakes, decorating the sides with desiccated coconut. Pipe chocolate frosting into the centre, sprinkling the coconut on top.