To all the cupcake lovers out there…these yummy cakes are sure to satisfy that sweet tooth! And the best part…there 100% vegan!
Vegan Chocolate Cupcakes with ‘Butter Cream’ Icing
Makes 12 Cupcakes
- 1 cup plain or vanilla soy milk
- 1 tsp cider vinegar
- 3/4 cup vegan cane sugar
- 1/3 cup canola oil
- 1 1/2 tsp pure vanilla extract
- 1 cup flour
- 1/3 cup cocoa powder
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp sea salt
Preheat oven to 350 degrees. In a medium bowl, mix soy milk and vinegar and let sit for a minute or two. Add the sugar, oil and vanilla. Using a wire-wisk or hand-mixer, beat until foamy. In a separate large bowl, add all dry ingredients and mix well. Add the wet mixture to the dry and mix until smooth. Line a cupcake pan with 12 cupcake holders and fill each 3/4 full. Bake 16-20 minutes. Insert a toothpick into the middle cake, if it comes out clean, they’re done.
‘Butter Cream’ Icing
- 1/4 cup vegetable shortening (I prefer Earth Balance)
- 1/4 cup vegan butter (Earth Balance vegan buttery sticks)
- 1 3/4 cup vegan powdered sugar
- 1 tsp pure vanilla extract
- 1/8 cup soy creamer (Silk has a great creamer)
In a large bowl, use an electric hand-mixer and beat the shortening and butter until fluffy. With the mixer on lo-speed, gradually add the powdered sugar in 1/2 cup increments. Continue mixing for 2 minutes. Add the soy milk & vanilla, continue mixing for about 5 minutes or until the icing is super fluffy.
Once the cupcakes have cooled, top each cake with a scoop of icing. Or if you like, fill a large plastic freezer bag with icing and using scissors, snip off a small section of the bag corner. Now you have an instant icing bag and can make you cupcakes look as good as they taste! Enjoy!