If, like me, you grew up in the UK in the 80s or early 90s, you, like me, will have been obsessed with Vice Versas. Though they were made by the evil Nestle company, we were far too young to worry about anything beyond tastiness and sugar content at the time, so we guzzled these down like they were going out of fashion.
The reverse Minstrels were so good because inside a white shell was brown chocolate, and inside a brown shell was white chocolate. The thrill! The sugar high!!
…and then, the horror. They took them off the market.
Well, never fear, fellow Brits. Your Vice Versas mourning is over. These vegan cupcakes take the Vice Versas concept and make them even better. Yep, even better.
(Makes 12 cupcakes)
2 cups all-purpose flour
1 cup sugar
1 tsp baking soda
1 tbsp apple cider vinegar
1 1/2 cups almond milk
1 tsp vanilla essence
1/3 cup canola oil
1/4 cup cocoa
1 cup Earth Balance / vegan margarine
3 cups icing sugar
1/3 cup cocoa
a splash of almond milk
Preheat the oven to 180 degrees Celsius and line a cupcake tray with cupcake papers
Pour the almond milk and apple cider vinegar together in a bowl, stir and set aside for 5 minutes
Sift together the flour, sugar and baking soda
After 5 minutes stir the vanilla essence and oil into the milk mixture then fold this into the flour mixture
Fold until just combined
Split the mixture into half, and put half into another bowl
Sift the cocoa into one half of the mixture and mix well
Divide the “white” mixture between 6 of the cupcake papers, then do the same with the “brown” mixture
Bake for 15-20 minutes, or until a toothpick comes out clean
Set aside to cool
Put the Earth Balance / vegan margarine and icing sugar together in a blender
Blend until creamy – OR if you don’t have a blender, simply mash together with a fork until creamy
Put half the mixture into a bowl, then add the cocoa into the blender and blend the remaining mixture together again until the cocoa is well mixed in
You may need to add a tiny splash of almond milk to make this the same consistency
Take the cooled “white” cupcakes and cut a hole in the top. You should point the tip of the knife towards the centre, so that the cake comes out in the shape of a spinning top. You should almost reach the bottom of the cake, but be sure that you don’t cut all the way down
Cut most of the tip off the spinning top piece of cake and eat the discarded part
Fill the hole in the cake with the chocolate frosting, so that the top of the spinning top can sit flush with the top of the cake
Frost the top of the cake as normal with the chocolate frosting
Repeat for the rest of the “white” cakes
Do the same for the “brown” cupcakes, filling them with the “white” frosting
When you’re finished, you should be able to cut into the cakes and they’ll look like this:
Vegan cupcakes are ALWAYS better once they’ve been stored overnight in a tin; they become even more moist, if you can imagine it, and the flavors come together more, I think.
Not that these had a chance to rest overnight. Seriously, they’re that good.