• Rachel

vEGAN CHOCOLATE CUPCAKES

I've been unsuccessful with quite a few vegan cupcake recipes. There's nothing worse than a baking flop. This is the only recipe that has worked out consistently every time.


Ingredients


FOR THE CUPCAKES:
  • 1 cup (250 mL) unsweetened almond milk

  • 1 cup (220 g) natural cane sugar

  • 1/3 cup (80 mL) grapeseed oil*

  • 1 tablespoon apple cider vinegar

  • 1 tablespoon pure vanilla extract

  • 1 1/2 cups (210 g) unbleached all-purpose flour

  • 1/3 cup (27 g) unsweetened cocoa powder

  • 1 teaspoon baking soda

  • 3/4 teaspoon fine sea salt

FOR THE SALTED BUTTERCREAM:
  • 1/2 cup (100 g) vegan butter**

  • 1/2 teaspoon pure vanilla extract

  • 2 cups (250 g) powdered icing sugar, sifted if necessary

  • 1 1/2 to 3 teaspoons unsweetened almond milk, as needed

  • 1/4 teaspoon fine sea salt, or to taste

  • Sprinkles, for decorating



Directions

  1. Preheat oven to 350°F (180°C) and line a cupcake tin with 12 cupcake liners.

  2. For the cupcakes: Add the milk, sugar, oil, vinegar, and vanilla into a large mixing bowl. With electric mixers, beat the wet ingredients on low speed until combined.

  3. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until no clumps remain.

  4. Gradually add the dry flour mixture to the wet ingredients and beat just until smooth and no patches of flour remain.

  5. Spoon the batter into the cupcake liners, about two-thirds full for each.

  6. Bake for 20 to 24 minutes, or until the cupcakes slowly spring back when pressed gently with a finger. A toothpick inserted into the centre should also come out clean. Cool the cupcakes on a cooling rack.

  7. For the buttercream: In a large bowl, beat the butter and vanilla with electric beaters until light and fluffy.

  8. Add the icing sugar, gradually, while beating on low speed. Now, add in the milk to thin it to your desired consistency, while gradually increasing the speed. I add a teaspoon at a time. If at any point you add too much milk and the buttercream becomes runny, simply add more icing sugar to thicken it back up. You want a nice spreadable consistency that is not runny.

  9. Add the salt to taste and beat again to combine.

  10. Once the cupcakes are completely cool, spread a thick layer of frosting on top of each, followed by a generous amount of sprinkles. Enjoy!

  11. Leftover cupcakes will keep for a couple days in a sealed container, or you can freeze them for up to 1 month. I freeze them uncovered at first and then once they are frozen solid, I wrap each cupcake individually in foil. Then I place all of them into a large freezer zip bag, pressing out all the air.

TIP:

  • * You can also use melted coconut oil in this recipe, however make sure that all of your ingredients are at room temperature (no cold milk!) to prevent the coconut oil from hardening upon contact.

  • ** I use soy-free vegan buttery spread (by Earth Balance), however feel free to use any kind of butter you prefer.


I don't create these recipes. For original recipe click link below ⬇️

https://ohsheglows.com/2016/05/12/fail-proof-vegan-chocolate-cupcakes-with-salted-buttercream/#recipe_3200



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