I posted a pic on Instagram of my new creations in the kitchen for my daughter’s birthday and I received a bunch of messages for the recipes. Today I am sharing my vegan cupcakes and vegetarian (but easily made vegan) chocolate buttercream. This recipe is easy to make, with few steps/ingredients and makes between 7-10 cupcakes depending on how much you put in your cupcake pan and the size of the pan. You can easily double this recipe.
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You will need:
1 Tbsp flax seed meal plus 2.5 tbsp water (this is your egg replacement) in a large bowl and allow to sit for 5 min.
1/4 cup unsweetened coconut milk (I use So Delicious) with 1/4 tsp apple cider vinegar
1/8 cup maple syrup (you want a sweeter cake, double it)
1/8 cup melted coconut oil
3/4 tsp baking soda
1/6 cup granulated sugar
1/2 cup canned beets made in a puree (add water to make it really smooth)
pinch of sea salt
1/4 cup cacao powder
3/4 cups gluten free all purpose blend (I used Robin Hood)
Preheat your oven to 375 F and prepare your cupcake pan (I used coconut oil to grease my pans). Add the baking soda to the almond milk and allow to fizz. Add the sugar, maple syrup and milk to the flax egg and beat. Add the beets, coconut oil and salt and mix again. Add the remaining ingredients and beat to combine. When I made this, my batter was too thick so I added some more milk until I got a cake-like batter.
Place in your prepared pan and bake for 30 min. Allow to cool on completely on a rack (the cupcakes should easily come out of the pan).
The cupcakes are dense; using a combination of different flours will help make it more fluffy but I am all about easy so one flour it is!
You will need:
3 tbsp butter (or Earth Balance)
1 cup confectionary sugar
1/4 cup cocoa powder (I wasn’t sure about using cacao powder)
1/3 cup milk
Beat butter in a bowl, add sugar and cocoa powder and beat again. Slowly add in the milk and continue beating. Depending on the consistency you want, you may need to add more milk. Less milk for piping and a little more for doing what I did (slabbing a ton on top and joyously stating “voila”). Slap the buttercream on completely cooled cupcakes.
Please try and let me know what you think! I am always tweaking and would love to hear your input!
EAT WELL PEEPS!
*cupcake modified from the Minimalist Baker