Mini cupcakes are ideal to make for a small gathering of people - you can have one or two and not feel like a glutton! I'm taking these to Boomerang Bags Dominion Rd tonight for our regular sewing bee - making free resuable cloth bags for shoppers.

Makes 40 mini cupcakes or 12 large cupcakes

3/4 c non-dairy milk
2 tsp lemon juice or apple cider vinegar
1 3/4 c flour (I used spelt)
1 tsp baking powder
1/2 tsp salt
1/3 c melted coconut oil
1/3 c non-dairy yoghurt (or milk)
3/4 c unrefined sugar
1 tbsp vanilla extract

Chocolate ganache
1 cup coconut cream
125g dark chocolate

Preheat oven to 180C. Line your cupcake tins with paper cases.

In a medium bowl mix the milk and lemon juice/vinegar and set aside for 10 minutes.

In a large bowl sift flour, baking powder and salt.

Whisk in coconut oil, yoghurt, sugar and vanilla into the milk. Make a well in the flour bowl and pour in wet ingredients and mix until just combined.

Fill up your cupcake cases to almost full and bake for 10 min. For large cupcakes you'll need around 20 min. Leave in the trays for a few minutes before turning out on a wire rack to cool completely.

Make the ganache by heating the coconut cream in a small saucepan over low heat until warmed through but not boiling. Break up the chocolate into the saucepan and mix until smooth. Refrigerate until it reaches the consistency you want for piping.

Ice your cupcakes and away you go!