Recipes, Sweeth Tooth
Comments 3

Vegan Chocolate Cupcakes with ‘Butter Cream’ Icing

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!

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3 Comments

  1. kathrynlovett says

    Thank you for providing this recipe. These cupcakes sound wonderful. I can’t wait to bake some.

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