Hello there! For this year’s virtual vegan potluck I am bring these gorgeous chocolate cupcakes. Inspired by my beautiful little lion cub Roman, they are dressed in leopard print liners and to reflect his feisty attitude – they also have a healthy touch of espresso in them! Please enjoy!
Makes: 12 Cupcakes
- 1 cup granulated sugar
- 1 cup almond or soy milk
- 1/3 cup olive or grapeseed oil
- 1 tablespoon vinegar
- 1 tablespoon vanilla essence
- 1 cup plain/all-purpose flour
- 1/2 cup fine whole wheat flour
- 1/3 cup good quality cocoa powder
- 1 teaspoon espresso powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
Very simple! Pre-heat your oven to 350°F/176°C/gas mark 6 and line a muffin tray. Add the first five ingredients to a large mixing bowl and beat together until combined. (All the wet ingredients and sugar) Now sift into this the next six ingredients (flours and powders) and mix until all smooth.
Pour into the liners, leaving space at the top for them to rise. Bake for about 23 or 24 minutes or until a skewer comes out clean. Once done, take them out and place on a cooling rack on the window sill for them to cool! Once they are cool, frost and decorate!
- 3 cups icing/powdered sugar
- 1/2 cup vegan butter
- 1/4 cup cocoa powder
- 1/4 cup almond/soy milk
- 1/4 cup melted dark chocolate
- 2 teaspoons vanilla extract
- Violet/lilac food colouring
Beat with an electric mixture 1.5 cups of icing sugar with 1/4 cup of the butter and 1 teaspoon of vanilla. Add a little of half the milk at a time to get the right consistency. Once you do, add a few drops of your food colouring until you have a nice lilac colour. This is your lilac frosting/icing. For the ganache-style frosting, beat together the remaining butter, sugar and vanilla with the cocoa powder. Again, add in the milk a little at a time and then mix in the melted chocolate. Decorate your cupcakes!