VEGAN 'It's Coming Home' chocolate cupcakes with vegan buttercream
Updated: Jul 16, 2021
Any excuse, hey? I may eat my words but could it be... coming... home? Idk, but either way here are some vegan chocolate cupcakes I made for the final later this evening. This is a really simple recipe to keep to hand for future chocolate cupcakes that may or may not be Euro 2020 themed. Anyway, best of luck England team (I know you all read my blog avidly between training and will definitely see this message) (P.S Marcus Rashford I'm in love with you)
Ingredients:
Chocolate cupcakes (makes around 18)
350ml soy milk / plant milk (but avoid coconut milk for this batter, it has a thickening agent in it that won't work well with these)
1tbsp apple cider vinegar / white wine vinegar
1tsp vanilla essence
330g caster sugar
100g vegan butter (either baking block or sunflower spread work well)
300g plain flour
1tsp bicarbonate of soda
90g cocoa powder
1/2tsp instant coffee granules (it won't make your cupcakes taste like coffee, the coffee simply brings out the chocolate flavour)
Pinch of salt
Vegan buttercream:
100g dairy free spread
500g icing sugar
50ml soy milk / plant milk (coconut would work for the icing!)
2tbsp cornflour
A few drops of red food paste / colouring
Method:
Preheat your oven to 180 degrees.
Line up your cupcake cases (I would recommend 20 just to be on the safe side)
In a jug, whisk together your soy milk/plant milk and apple cider/white wine vinegar. Set aside for a bit.
In a large bowl cream together your butter and sugar until smooth. You can use a manual or electric whisk, just try to not to over whisk.
In a separate bowl, sift together the flour, bicarbonate of soda and cocoa powder. Mix in the coffee granules and salt and gently whisk together until all combined.
Carefully tip the above dry ingredients into your creamed butter and sugar.
Pour in the vanilla and add the soya milk gradually, stirring in a figure of 8 motion as you go (it might look a bit crumbly at first but give it time and don't over whisk it or you'll end up with some very rubbery cupcakes)
Spoon the batter into your cupcake cases (top tip: I recommend filling them to just over half way - they will rise when cooking but also leaves a decent surface area to cover with the buttercream)
Bake for about 25 minutes in the centre of your oven.
Leave to cool completely.
Whilst they cool, make your butter icing. I did mine in a food processor by sifting the icing sugar, adding the dairy free spread and blitzing it whilst gradually adding the plant milk.
Split the icing into 2 bowls and add your red food colouring to one of the bowls. stir it through.
If you want to make your icing manually, simply sift the icing sugar into a bowl, and the dairy free spread, cream it together and gradually add the plant milk. Split the icing into 2 bowls and add your red food colouring to one of the bowls. stir it through.
Once your cupcakes are completely cooled, it is time to pipe on the icing! To get the red and white effect fill one side of your piping bag with the red icing and the other side with the white icing (see picture at the bottom if you're confused!)
Pipe cute red and white swirls on top of the cakes (Or just red, or green, or any colour really!) stick your little flags in and bring it bloooody home. Enjoy!
Love, Soph x
I hope you love this recipe. Please let me know if you make it and tag me/send me any pictures of your creations! (@slaudus_eats) Feedback is always appreciated!