Eggless Chocolate Cupcakes with Dairy-Free Buttercream
User Reviews
5
6 reviews
Excellent
Eggless Chocolate Cupcakes with Dairy-Free Buttercream
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A basic vegan chocolate cupcake recipe for light and fluffy sponges! No fancy ingredients and super easy to make.
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Ingredients
- 280 ml soy milk (1 cup + 2 tablespoons)
- 1 Teaspoon apple cider vinegar (sub for white vinegar)
- 200 g self-raising flour (1+½ cups)
- ½ Teaspoon baking soda
- 4 Tablespoons cocoa powder unsweetened
- 200 g caster sugar (1 cup)
- 2 Teaspoons vanilla extract
- 6 Tablespoons vegetable oil
Chocolate buttercream:
- 180 g vegan butter (¾ cup)
- 1 Teaspoon vanilla extract
- 80 g cocoa powder (¾ cup)
- 300 g icing sugar (~2+½ cups)
- ~5-7 Tablespoons soy milk to loosen as needed
Instructions
For the chocolate buttercream:
Notes
- The dairy-free buttercream recipe will produce enough to pipe onto all 12 cupcakes. If you plan to spread on a thin layer of the buttercream instead of piping it, half the recipe.
- Can be stored in an airtight container for up to 5 days.
- The dairy-free buttercream recipe will produce enough to pipe onto all 12 cupcakes. If you plan to spread on a thin layer of the buttercream instead of piping it, half the recipe.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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