Vegan Chocolate Cupcakes with Vanilla Buttercream
User Reviews
0
0 reviews
Unrated
-
Prep Time
25 mins
-
Cook Time
18 mins
-
Servings
12 cupcakes and frosting for 12 cupcakes
-
Course
Dessert, Baked Goods
-
Cuisine
Vegan
Vegan Chocolate Cupcakes with Vanilla Buttercream
Report
Enjoy something delicious and satisfying with this easy-to-make recipe.
Share:
Ingredients
For the cupcakes
- 1/2 cup vegetable oil
- 3/4 cup sugar
- 2 Ener-G eggs 1 tbsp egg replacer + 1/4 cup water
- 1/2 tsp vinegar
- 1 tsp vanilla extract
- 1 cup rice milk or other milk alternative
- 1/4 cup dutch processed cocoa powder
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp baking powder
For the buttercream
- 1/4 cup vegan butter
- 1/4 cup vegetable shortening
- 1 1/2 cups icing sugar
- 1/2 tsp vanilla extract
- 1/4 cup rice milk or other milk alternative
Instructions
To make the cupcakes:
- Preheat oven to 350F. Whisk together vegetable oil, egg replacements, vinegar, and vanilla until incorporated. Sift in baking powder, dutch-processed cocoa powder, flour, and salt. Stir in rice milk until all ingredients are fully incorporated. Divide among 12 cupcake liners filling about 3/4 full.
- Bake for 16-18 minutes or until a toothpick comes out clean when you poke it in the middle. Remove and let cool on a wire rack for about 5 minutes, then remove from pan to cool completely on wire rack.
For the icing
- Whip vegan butter, vegetable shortening, vanilla extract, and rice milk until light and fluffy. Add in icing sugar and whip until you have a very fluffy icing (it should clump inside the whisk after about 5 minutes of whipping using a mixer). Transfer to a piping bag and frost cooled cupcakes as desired.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
