Cocoa-Vanilla Frosted Cupcakes Recipe Video
You would never believe these cupcakes were made from all plant-based ingredients. Make a batch for birthdays, anniversaries or any night of the week dessert.
Summary
Cooking Time20 MinDifficulty LevelMedium
Ingredients
For the Cupcakes:
1 cup white flour, organic, unbleached and unenriched
2/3 cup organic whole wheat flour
3/4 cup raw sugar (turbinado), or Sucanant
1/4 cup cocoa powder, non-alkali
1 tsp baking soda (NOT BAKING POWDER)
1/4-1/2 tsp sea salt
1 cup water
1/3 cup canola, safflower or sunflower oil, expeller pressed
1 tsp vanilla or 1/4 tsp vanilla powder
1 tsp apple cider vinegar
12 paper cupcake liners
Fudge Frosting
1 cup water
3/4 raw sugar (turbinado), or Sucanant
1/4 cup cornstarch
1/4 cup cocoa powder, non-alkali
1 T Earth Balance Margarine (tub or buttery sticks)
1 tsp vanilla or 1/4 tsp vanilla powder
Vanilla “Butter” Frosting
1/3 cup Earth Balance Buttery Sticks (at room temperature)
2 cups powdered sugar
1 1/2 tsp vanilla, or 1/4 tsp plus 1/8 tsp vanilla powder
1-2 T non-dairy milk (soy, rice, oat, hemp, etc.)
Directions
For the Cupcakes
Preheat the oven to 350 degrees.
Mix the dry ingredients. Whisk in remaining wet ingredients until well blended.
Line a 12-cup muffin tin with paper liners. Spoon the batter into the cups: about 2/3 full. Bake for 20-25 minutes, or until the top bounces back when tapped gently. Remove from muffin tin to a cooling rack and cool completely.
For the Fudge Frosting:
Put the sugar, cornstarch and cocoa in sauce pan and whisk to mix. Add the water and whisk until blended. Or, blend the water, sugar, cornstarch and cocoa powder in a blender, until smooth. Pour the mixture into a 1 1/2 - 2 quart sauce pan. Cook over medium heat, whisking constantly, until thickened. Whisk in the Earth Balance until blended and then add the vanilla. Cover tightly and cool completely. Whisk, or beat with electric hand mixer before frosting the cupcakes. Use a knife or a pastry bag to frost.
For the Vanilla "Butter" Frosting
Beat the Earth Balance with hand mixer. Sift the powdered sugar. Add the powdered sugar and beat until blended. Add 1 tablespoon non-dairy milk and mix. Add the vanilla. If the frosting is still thick, add the remaining tablespoon of non-dairy milk, 1 teaspoon at a time, so that the frosting is spreadable. Beat on high for a minute until creamy. Spread the frosting on the cupcakes with a knife or pastry bag.
Preheat the oven to 350 degrees.
Mix the dry ingredients. Whisk in remaining wet ingredients until well blended.
Line a 12-cup muffin tin with paper liners. Spoon the batter into the cups: about 2/3 full. Bake for 20-25 minutes, or until the top bounces back when tapped gently. Remove from muffin tin to a cooling rack and cool completely.
For the Fudge Frosting:
Put the sugar, cornstarch and cocoa in sauce pan and whisk to mix. Add the water and whisk until blended. Or, blend the water, sugar, cornstarch and cocoa powder in a blender, until smooth. Pour the mixture into a 1 1/2 - 2 quart sauce pan. Cook over medium heat, whisking constantly, until thickened. Whisk in the Earth Balance until blended and then add the vanilla. Cover tightly and cool completely. Whisk, or beat with electric hand mixer before frosting the cupcakes. Use a knife or a pastry bag to frost.
For the Vanilla "Butter" Frosting
Beat the Earth Balance with hand mixer. Sift the powdered sugar. Add the powdered sugar and beat until blended. Add 1 tablespoon non-dairy milk and mix. Add the vanilla. If the frosting is still thick, add the remaining tablespoon of non-dairy milk, 1 teaspoon at a time, so that the frosting is spreadable. Beat on high for a minute until creamy. Spread the frosting on the cupcakes with a knife or pastry bag.
Editors Review
Ever heard of an all-plant ingredient cupcake? Well if not, then here’s you first. This is a special recipe to baking cupcakes. Complete with a frosting, this is great recipe which is absolutely healthy. Watch the video, and surely you are going to be trying this soon.Chef
