Wednesday, 16 February 2022

Recipe: Vegan Chocolate Cupcakes with Frosting

This is another recipe taken from our recent Valentines Day in the Valley event, a wonderfully chocolatey, cruelty free cupcake, decorated with gold leaf.

Ingredients - Cupcakes

- 1 cup of caster sugar

- 1 1/2 cups of self raising flour

- 1/2 cup cocoa powder

- 1/2 teaspoon of salt

- Egg Replacer for the equivalent of one egg

- 1/2 cup of soy milk

- 1/4 cup of oil

- 1 teaspoon of vanilla essence

- 1/2 cup of boiling water

Ingredients - Icing

- 1/2 cup butter substitute (we use Nuttelex)

- 2 1/2 cups of icing sugar

- 1/2 cup of cocoa powder

- 3 teaspoons of soy milk

Method - Cupcakes

- In a bowl, combine all the dry ingredients.

- Add the wet ingredients to the dry mix and stir. The mix will be a little dry.

-  Pour the boiling water into the mix and stir until combined and a batter forms.

- Fill your patty pans two thirds full.

- Bake for approximately 25 minutes.

Method - Frosting

- Use an electric mixer to beat butter for 5 minutes or until creamy.

- In a separate bowl, mix the dry icing sugar and cocoa powder together.

- Add the dry mixture to the butter a tablespoon at a time and beat until combined.

- Now add the milk and beat until smooth. 

- The icing can be piped on using a bag with a large nozzle or applied with a spatula or knife.

- We topped our chocolate icing with flakes of gold leaf.

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