A great go-to recipe if you need to bake a free-from treat. Swap out flours, milks as you need. Another one by Jo Pratt from The Flexible Baker (White Lion, 2022)

Makes 12

1 1/3 c milk of choice

2 tsp vinegar

1 3/4 c self-raising flour (if using normal flour add 1 1/2 tsp baking powder)

1/3 c cocoa powder

1 c sugar of choice, fine

1/2 c light vegetable oil

1 tsp vanilla paste or extract


Preheat oven to 180C. Line 12-hole muffin tin with paper cases.

In a jug mix the milk and vinegar together and let stand for a few minutes.

In a large bowl sift in the flour, cocoa and sugar. Whisk in the milk, oil and vanilla until you have a smooth batter.

Divide equally into your muffin tins, about 2/3 full. Top with sprinkles.

Bake for 20 minutes. Turn out onto a wire rack to cool.

If you want to add icing as well as sprinkles beat together 150 g dairy-free spread and 2 c icing sugar until smooth. Mix in 50 g melted chocolate and 1 Tbsp milk. Transfer to a piping bag or use a butter knife to spread over the cupcakes and add your decorations.