Microwave vegan cupcakes recipe
 These vegan chocolate cupcakes are perfect for satisfying sweet cravings in minutes. The sponges are microwaved, and the meringue topping is toasted in seconds with a blowtorch. For this recipe you will need a microwave, a chef's blowtorch and a freestanding mixer. 30ml/1fl oz sunflower oil, plus extra for greasing100g/3oz self-raising flour80g/2¾oz caster sugar15g/½oz cocoa powder¼ tsp bicarbonate of soda½ tsp vinegar, any variety½ orange, finely grated zest only½ tsp vanilla extractpinch fine sea salt 30ml/1fl oz sunflower oil, plus extra for greasing 100g/3oz self-raising flour 80g/2¾oz caster sugar 15g/½oz cocoa powder ¼ tsp bicarbonate of soda ½ tsp vinegar, any variety ½ orange, finely grated zest only ½ tsp vanilla extract pinch fine sea salt 50ml/2fl oz aquafaba, shop-bought or from a tin of organic chickpeas65g/2⅓oz caster sugar15g/½oz icing sugar 50ml/2fl oz aquafaba, shop-bought or from a tin of organic chickpeas 65g/2⅓oz caster sugar 15g/½oz icing sugar Method Lightly grease four 175ml/6fl oz ramekins. Mix the flour, sugar, cocoa powder, bicarbonate of soda and a pinch of salt in a bowl.Put 6 tablespoons water, the sunflower oil, vinegar, orange zest and vanilla in a second bowl and mix with balloon whisk until combined. Add the dry ingredients and mix thoroughly.Spoon into the prepared ramekins and cook in the microwave on high for about 50 seconds, one at a time, or until the cakes are well risen and just firm to the touch. They should still be a little wet around the edges – don’t let them overcook or they will go dry and toughen. Set aside while the meringue is prepared. To make the meringue, pour the aquafaba into a freestanding mixer and mix on a high setting for about 3 minutes or until white, light and standing in very firm peaks when the whisk is removed. Slowly add the caster sugar, a teaspoon at a time, with the mixer on high speed, until all the sugar is incorporated. Continue whisking until very firm and glossy – this will take 3–5 minutes more. Sift over the icing sugar, reduce the speed and mix for 10 seconds, until just incorporated.Spoon the meringue into a large piping bag fitted with a star nozzle. Pipe the meringue onto the cupcakes. Use a chef’s blowtorch to lightly toast the meringue and serve. Lightly grease four 175ml/6fl oz ramekins. Mix the flour, sugar, cocoa powder, bicarbonate of soda and a pinch of salt in a bowl. Lightly grease four 175ml/6fl oz ramekins. Mix the flour, sugar, cocoa powder, bicarbonate of soda and a pinch of salt in a bowl. Put 6 tablespoons water, the sunflower oil, vinegar, orange zest and vanilla in a second bowl and mix with balloon whisk until combined. Add the dry ingredients and mix thoroughly. Put 6 tablespoons water, the sunflower oil, vinegar, orange zest and vanilla in a second bowl and mix with balloon whisk until combined. Add the dry ingredients and mix thoroughly. Spoon into the prepared ramekins and cook in the microwave on high for about 50 seconds, one at a time, or until the cakes are well risen and just firm to the touch. They should still be a little wet around the edges – don’t let them overcook or they will go dry and toughen. Set aside while the meringue is prepared. Spoon into the prepared ramekins and cook in the microwave on high for about 50 seconds, one at a time, or until the cakes are well risen and just firm to the touch. They should still be a little wet around the edges – don’t let them overcook or they will go dry and toughen. Set aside while the meringue is prepared. To make the meringue, pour the aquafaba into a freestanding mixer and mix on a high setting for about 3 minutes or until white, light and standing in very firm peaks when the whisk is removed. To make the meringue, pour the aquafaba into a freestanding mixer and mix on a high setting for about 3 minutes or until white, light and standing in very firm peaks when the whisk is removed. Slowly add the caster sugar, a teaspoon at a time, with the mixer on high speed, until all the sugar is incorporated. Continue whisking until very firm and glossy – this will take 3–5 minutes more. Sift over the icing sugar, reduce the speed and mix for 10 seconds, until just incorporated. Slowly add the caster sugar, a teaspoon at a time, with the mixer on high speed, until all the sugar is incorporated. Continue whisking until very firm and glossy – this will take 3–5 minutes more. Sift over the icing sugar, reduce the speed and mix for 10 seconds, until just incorporated. Spoon the meringue into a large piping bag fitted with a star nozzle. Pipe the meringue onto the cupcakes. Use a chef’s blowtorch to lightly toast the meringue and serve. Spoon the meringue into a large piping bag fitted with a star nozzle. Pipe the meringue onto the cupcakes. Use a chef’s blowtorch to lightly toast the meringue and serve. Recipe tips A 400g tin of organic chickpeas will give enough aquafaba (the liquid from the can) to make the meringue topping for these cupcakes. Use the chickpeas in soups, salads, stews and curries or any of your favourite chickpea recipes. They can also be frozen.