John Myers
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Vegan Chocolate Cupcakes with Vanilla Frosting
The perfect vegan chocolate cupcakes with vanilla frosting recipe with a picture and simple step-by-step instructions.
For the cupkakes
- 300 g Flour
- 200 g Sugar
- 85 g Unsweetened cocoa
- 8 tablespoon Sunflower oil
- 1 packet Baking powder
- 380 Milliliters Water
For the frosting
- 125 g Alsan-S (vegan butter)
- 450 g Sifted powdered sugar
- 80 Milliliters Coconut milk
- 3 teaspoon Vanilla extract
- Food coloring
For decoration
- Sugar sprinkles
For the cupcakes
- Mix the dry ingredients together. Then add oil and water and mix into a lump-free batter. Fill into 12 muffin tins. Now bake at 175 ° C for about 20 minutes.
For the frosting
- Beat the vegan butter for about 2-3 minutes until creamy. Then add half of the sifted powdered sugar. Stir in the coconut milk and vanilla extract. Finally stir in the rest of the icing sugar until the frosting is free of lumps. If desired, color the frosting with food coloring.
Decorate
- Fill a piping bag with the frosting and decorate the cupcakes. Make sure that the cupcakes have had enough time to cool, otherwise the frosting will liquefy and run. Good Appetite!
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