Chocolate cupcakes
Equipment
- Cupcakes tin
- Cupcakes cases
- Piping bag and nozzle (optional) [1]
Ingredients
Flax-Egg
- 1 tbsp flax seed
- 3 tbsp water
Chocolate cupcakes
- 190 g cream flour
- 42 g cocoa
- 180 g golden caster sugar
- 20 g unrefined coconut sugar
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 240 ml soy milk
- 1 tbsp cider vinegar
- 2 tsp vanilla extract
- 80 ml organic coconut oil melted
Vanilla buttercream [2]
- 150 g vegan butter
- 250 g icing sugar
- 1 tsp vanilla extract
Instructions
Flax-Egg
- In a small bowl add the flax seed and the water. Then mix and let rest for a couple of minutes.
Chocolate cupcakes
- Place cupcakes cases on the cupcakes tin.Pre-heat the oven to 180°C (356°F).
- Add the vinegar to the soy milk and let curdle for a couple of minutes.
- Sift flour and cocoa powder in a mixing bowl.
- In another bowl add the sugar, the baking powder, the bicarbonate of soda and the salt.
- Add the coconut oil to the mixing bowl that contains the sugar and stir. Then add the curdled soy, the vanilla extract and the flax egg.
- Pour the liquid mix into the flour bowl and gently whisk until well combine.
- Evenly divide the batter between the prepared cupcakes cases.
- Place in the oven (medium hight) and bake for 20 minutes.
Vanilla buttercream [2]
- Cream the butter with a hand mixer or the paddle attachment of a stand mixer until smooth and fluffy.
- Gradually beat in the icing sugar until fully incorporated.
- Transfer the cream to a piping bag (with the nozzle of your choice) and pipe the buttercream on top of the cupcakes. [1]
Notes
[1] If you don't have or don't want to use a piping bag you can use a spoon or a spatula to scoop the buttercream on top of the cupcakes.
[2] You can color your vanilla buttercream to makes the cupcakes even more appealing