Sunday, October 05, 2014

Vegan Chocolate Frosted Cupcakes

These vegan chocolate cupcakes will be a hit with all your friends - perfect for parties or get-togethers. The frosting in the picture above should've been a thick butter cream consistency but as I was low on ingredients it turned out a bit thinner than I wanted - still delicious though!

Makes 12 cupcakes:


  • 5-6 tbsp self-raising flour
  • 3-4 tbsp dairy-free butter/margarine
  • 3 tbsp dairy-free milk (i used hazelnut)
  • 3 tbsp cocoa powder
  • 4 tbsp caster sugar
  • 1/2 tbsp oil
For the frosting:
  • 3-4 tbsp dairy free butter/margarine
  • 6-7 tbsp icing sugar
  • 1 tbsp cocoa powder (add more or less for a stronger chocolate taste)
  • Optional toppings (nuts, hundreds & thousands, polka dots, etc)
  • Preheat oven to 200°c and place 12 cupcake liners into a cupcake baking tray
  • Add the butter and sugar to a mixing bowl and cream together until light, pale and fluffy (you can use an electric mixer if you want)

  • Mix in the milk and oil
  • Sift in the flour and cocoa powder and fold into the mixture
  • Spoon the mixture evenly into you cupcake liners
  • Bake for 20 minutes or until cooked (test by inserting a knife into the centre of the cakes - it should come out clean)
  • Allow to cool 

  • For the frosting, add all the ingredients to a bowl and mix using an electric whisker until light and fluffy (you could do this by hand but it'll take longer)
  • Using a piping bag (or just use a spoon and knife), pipe the frosting onto the cupcakes and sprinkle on your toppings
  • Enjoy!

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