Berry cupcakes with chocolate frosting

Cupcakes

• 100 gr (1/2 cup)  vegan butter/margarine  (soft)
• 100 gr (1/2 cup)  sugar or xylitol
• 1 tsp  vanilla extract 
• 100 ml (1/2 cup)  plant-based milk (e.g. soy)
• 100 ml (1/2 cup)  sparkling water
• 250 gr (2 cups)  flour e.g. spelt
• 1 tsp baking powder 
• 1 tsp baking soda 
• 1 Tbsp apple cider vinegar
• 100 gr (3.5 oz.)  strawberries, cherries or raspberries 

Frosting

• 100 gr (1/2 cup)  vegan butter/margarine
• 150 gr (1 ¼ cup)  powdered sugar
• 5 tsp cocoa (unsweetened )
• 1 tsp vanilla extract

Cupcakes

1. Add Butter/margarine, sugar & vanilla into a bowl and mix well until foamy
2. Add milk and water and mix again
3. Sieve in flour, baking powder and baking soda and mix well
4. Finely chop the berries and stir them in along with the apple cider vinegar
5. Preheat the oven to 180°C (356°F) and put the dough into the 12 whole muffin trayn
6. Optionally: Press 1 whole berry or chocolate ball into each muffin
7. Bake for 25-30 minutes and let them cool off

Frosting

1. Mix butter and powdered sugar until creamy
2. Stir in cocoa and vanilla
3. Keep refrigerated until you use it for decoration – Use a piping bag to decorate the cupcakes with the frosting