Vegan Chocolate Cupcakes with Vanilla Frosting

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Recipe from Topfood
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1 h. 15 min
2021-11-16-lwy3oz-chocolate-cupcakes-with-ricotta-cheese-frosting-2021-08-28-12-32-33-utc
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Updated 18.04.2022
These simple vegan chocolate cupcakes with vegan vanilla frosting are wonderfully moist and rich. You can use any sprinkles or candy you like for decorating. It is very easy and simple to prepare!

Ingredients
servings

  • All-purpose flour
    1,6 cups
  • White sugar
    1 cups
  • Unsweetened cocoa powder
    4 tbsp.
  • Baking soda
    1 tbsp.
  • Salt
    1 pinch
  • Water
    1 cups
  • Vegetable oil
    5 tbsp.
  • Vanilla extract
    1 tsp.
  • White wine vinegar
    1 tsp.
  • Vegan margarine
    0,5 cups
  • Confectioners' sugar
    3,5 cups
  • Vanilla soy milk
    3 tbsp.
  • Vanilla extract
    0,5 tsp.
  • Colored sprinkles
    to taste

Nutrition facts per 100 g

  • Calories

    327 kcal

  • Protein

    2 g

  • Fat

    11 g

  • Carbohydrates

    55 g

Method

  • Preheat the oven to 350 F. Oil the cupcake tins.

  • Combine flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Pour in water, oil, vanilla extract, and vinegar. Mix well into a smooth batter. Spoon batter into the prepared muffin cups, filling each 2/3 full.

  • Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the muffin cups for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.

  • Cream margarine in a bowl with an electric mixer until soft and fluffy, about 1 minute. Add 1/2 the confectioners' sugar, 1 tablespoon at a time, while electric mixture is running on low speed. Beat in vanilla soy milk and 1/2 teaspoon vanilla extract. Beat in remaining confectioners' sugar until frosting has the desired consistency.

  • Spoon frosting into a piping bag and pipe over cupcakes. Decorate with sprinkles.

Bon Appetit!

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