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An indulgence like no other, the marvelous cupcake has the capacity to take all of your troubles away and make you gain weight like nothing else. Definitely a sometimes treat but perfect for parties, my Vegan Chocolate Cupcakes with Cream Cheese Icing are sweet, rich and totally delicious. Exchange regular flour for gluten free flour if desired.
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PREPARTION TIME:
30
MIN
- COOKING TIME: 30 MIN
Vegan Chocolate Cupcakes with Cream Cheese Icing
Ingredients for the cupcakes
- 1 1/2 cup soy milk
- 1/2 cup water
- 1 tsp apple cider vinegar
- 2 1/2 cups self raising flour
- 1 cup caster sugar
- 1/3 cup cocoa
- 1 tsp baking powder
Ingredients for the icing
- 1/2 cup vegan butter
- 1/2 cup vegan cream cheese
- 1 1/2 cups icing sugar
- 1/4 cup cocoa
- 1 tbs soy milk
- Vegan honeycomb for decoration, optional
Instructions for the cupcakes
- Preheat oven to approximately 180 degrees Celsius and line a cupcake tin with cases.
- In a medium sized jug, combine milk, water and vinegar and set aside.
- In a large bowl, combine flour, sugar, cocoa and baking powder.
- Add milk mixture and stir until just combined.
- Pour batter into prepared cases and bake for approximately 30 minutes, or until cupcakes bounce back when pressed.
- Leave to cool completely.
Instructions for the icing
- Place butter and cream cheese in a stand mixer (or in a bowl to use a handheld mixer) and beat using the paddle attachment until smooth.
- Add icing sugar, cocoa and milk, and mix for approximately 1 minute, or until icing is completely smooth.
- Scrap down the edges and mix for a further 2 minutes.
- Pipe icing onto prepared cupcakes and top with honeycomb before serving.
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