December 21st, 2024
Recipes
Vegan Chocolate Cupcakes with Strawberry Buttercream
Valentina P
- Difficulty
•
- Time 45"
Chocolate cupcakes that are tender, fluffy, and moist in every bite. Topped with a homemade sweet and thick strawberry frosting. It makes one heck of a delicious vegan cupcake!
How To MakeDiet Type: Plant-based
Shopping List
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For the Cake
- 2 cups all-purpose flour (or gluten-free blend)
- 1 1/2 cup non-dairy milk (I like using chocolate almond milk)
- 1 1/2 cups cane sugar
- 3/4 cup unsweetened cocoa or cacao powder
- 1/2 cup vegan butter or coconut oil, melted
- 1/2 cup grapeseed or avocado oil
- 1 tablespoon vanilla extract
- 2 teaspoons apple cider vinegar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon instant coffee-powder (optional)
- 1/2 teaspoon salt For the Strawberry Frosting
- 4 cups powdered sugar
- 10 tablespoons vegan butter, softened
- 1/2 cup freeze-dried strawberries
- 4 fresh strawberries, chopped (optional)
- 1 tablespoon vanilla extract
- 1 tablespoon non-dairy milk (potentially more, to taste)
Instructions
- Step 1: Preheat the oven to 350 degrees Fahrenheit. Line a muffin pan with cupcake liners.
- Step 2: To make the cake, combine the flour, sugar, cocoa, baking soda, baking powder, optional coffee powder, and salt in a large mixing bowl.
- Step 3: In a separate bowl, combine the remaining milk, melted butter, coconut oil, vanilla, and apple vinegar. Note: If your milk is cold, it might solidify the coconut oil or butter. To liquefy it again, warm the ingredients in a microwaveable bowl or saucepan over medium heat. Stir until smooth.
- Step 4: Pour the wet ingredients into the dry and stir until a uniform batter is formed. Pour the batter into the liners about 3/4 of the way to the top. Bake for 22 to 26 minutes, or until a toothpick inserted into the center comes out clean.
- Step 5: Place the pan on a cooling rack. Once cool enough to handle, gently remove the cupcakes from the pan and continue to cool until room temperature.
- Step 6: To make the frosting, crush the freeze-dried berries with a mortar and pestle, food processor, or blender until crushed and powdery. You could also use a resealable bag and crush it with your hands or a rolling pin.
- Step 7: With a stand or hand mixer, beat the butter on low until creamy.
- Step 8: Add the powdered sugar, crushed freeze-dried strawberries, vanilla, milk, and optional fresh strawberries. Beat on low for 30 seconds, then increase the speed for one minute or until fluffy.
- Step 9: Add the milk to thin the consistency as needed, one spoonful at a time.
- Step 10: Pipe or dollop the frosting onto the cooled cakes. Decorate with any leftover strawberry slices.
- Serve: Enjoy! If it's hot out, place the frosted cupcakes in the refrigerator to avoid melting. Let come to room temperature before serving for best results.
Recipe Notes
Note 1: This should make just enough frosting for the cakes. If you like a whole lot of frosting on your cupcakes, try doubling the amount of frosting (any leftovers freeze well).
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Vegan Chocolate Cupcakes with Strawberry Buttercream
PT45M 2 cups all-purpose flour (or gluten-free blend) 1 1/2 cup non-dairy milk (I like using chocolate almond milk) 1 1/2 cups cane sugar 3/4 cup unsweetened cocoa or cacao powder 1/2 cup vegan butter or coconut oil, melted 1/2 cup grapeseed or avocado oil 1 tablespoon vanilla extract 2 teaspoons apple cider vinegar 2 teaspoons baking soda 1 teaspoon baking powder 3/4 teaspoon instant coffee-powder (optional) 1/2 teaspoon salt 4 cups powdered sugar 10 tablespoons vegan butter, softened 1/2 cup freeze-dried strawberries 4 fresh strawberries, chopped (optional) 1 tablespoon vanilla extract 1 tablespoon non-dairy milk (potentially more, to taste) Gluten Free Vegan 20 Servings
Ingredients:
