Chocolate Vegan Cupcakes

Chocolate Vegan Cupcakes
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My husband wanted chocolate cupcakes for Valentine’s Day. I really wanted an excuse to use these cute Wilton flower cupcake holders. Win-Win situation!

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Chocolate Vegan Cupcakes
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I got the chocolate heart shaped sprinkles at Lola’s in Mayfair.
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Chocolate Vegan Cupcakes
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This is only my second time making vegan cupcakes so I’m still getting the hang of it. I think the Vegan Cupcakes Take Over the World book is a good place to get started in that kind of baking.
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Chocolate Vegan Cupcakes

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The cake was nice and moist and a little spongy. I made a “cooked” chocolate frosting to go on top.
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Chocolate Vegan Cupcakes
adapted from Vegan Cupcakes Take Over the World (makes 12)
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Ingredients

1 cup soy milk
1 tsp apple cider vinegar
3/4 cup granulated sugar
1/3 cup vegetable oil
1 tsp vanilla
1/2 tsp almond extract
1 cup self-rising flour
1/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
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Chocolate Vegan Cupcakes

1. Preheat oven to 350 F/180 C. Line tray with paper liners.
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Chocolate Vegan Cupcakes
2. Whisk together the soy milk and the apple cider vinegar in a large bowl and set aside for a few minutes. Add the sugar, oil, vanilla and almond extract to the soy milk and beat for 2 minutes.
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Chocolate Vegan Cupcakes
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3. In a separate bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt. Add the flour mixture in two batches to soy milk mixture and beat until the ingredients are combined.
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Chocolate Vegan Cupcakes
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4. Fill each cup two thirds full and bake for 20 minutes. The batter is very thin but don’t worry it will all bake nicely. Set aside to cool completely.
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Cooked Chocolate Frosting
adapted from Country Living
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Ingredients
1 cup soy milk
3 tbs flour
1/8 tsp salt
8 ounces/220g dark chocolate
1/2 cup soy margarine
1/2 cup vegetable shortening
1 1/2 cups icing sugar
2 tbs cocoa
1 tsp vanilla
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1. Whisk 1 cup milk, 3 tablespoons flour and salt in a small saucepan over medium low heat until the mixture thickens and begins to bubble
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Chocolate Vegan Cupcakes
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2. Melt the dark chocolate and set aside to cool. Beat the margarine and vegetable shortening in a large bowl until fluffy. Beat in the icing sugar and cocoa powder. Beat in the cooled chocolate, soy milk mixture and vanilla until smooth and fluffy. Pipe on cooled cupcakes right away.

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5 Comments

  1. These look great! I like the paper liners the most, they look like Spring!

  2. I've never done a cooked frosting. How did this one turn out? It looks tasty.

  3. Heaven is a Cupcake

    Ive tried several of the recipes from Vegan Cupcakes Take Over the World and havent found one that I like yet :( Love those cases!

  4. Cupcake Kelly

    @kim I like cooked frosting. It's not as firm using the soy replacement butter> I think it tastes like moussse and alex liked it refrigerated.

    @heven is a cupcake it's a good book to get started with a think. The cake was more spongey than a typical cupcake but I don't really like the soy butter they have in the uk for baking.

  5. Alicia (The Red Deer)

    I've been interested in trying a vegan cupcake for some time – maybe one day I'll have to bite the bullet and give it a whirl!

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