This tasty recipe idea comes from the links below.
Vanilla Cupcake:
Chocolate Frosting:
Looking for a sweet treat to lighten your day? These vanilla cupcakes with chocolate frosting are light, fluffy, and positively scrumptious!
How to:
The first thing I did for this recipe was set out all of my ingredients. I love this website for vegan sweets, and I always end up altering the recipes a bit. Below is my variation of the above recipe links.
All this recipe takes is:
Cupcakes:
1 1/2 cups non-dairy milk (I used unsweetened almond)
1 tsp apple cider vinegar
2 3/4 cups all-purpose flour
1 1/2 cups organic sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup oil of your choice (I normally do .5 olive and .5 vegetable)
1 1/2 tbsp vanilla extract
1 tsp almond extract
Frosting:
1/2 cup vegan butter (I use Earth Balance)
6 tablespoons of unsweetened cocoa powder
2 cups organic powdered sugar
2 teaspoons vanilla extract
1 1/2 tbsp non-dairy milk (I used unsweetened almond)
I started the baking process by adding together the 1 1/2 cups of non-dairy milk with the 1 teaspoon of apple cider vinegar. I used unsweetened almond milk for the non-dairy milk but I'm sure soy or coconut would be fine too. While I set that aside to curdle, I sprayed my cupcake pan, lined it with cupcake liners, and preheated my oven to 350° Fahrenheit.
Once the almond milk and vinegar mixture changed consistencies, I added the 1/2 cup oil, 1 1/2 tablespoons of vanilla extract, and 1 teaspoon almond extract.
In a separate bowl, I combined the 2 3/4 cups all-purpose flour, 1 1/2 cups organic sugar, 1/2 teaspoon salt, and 1 tablespoon baking powder. I then added this into the wet mixture and whisked it together until there were no visible lumps. I would always recommend tasting your batter to make sure it isn't missing anything before transferring it to its pan. The first time I made this recipe I tasted it and realized that it was lacking a bit of flavor, and so I added the almond extract and it was ready to go! After tasting them, I couldn't imagine it without the almond extract. The hardest part of the tasting process for me is holding myself back and not eating all the batter before they become cupcakes!
After ensuring your batter is ready to go, use a label or a spoon to gently guide it into each cupcake liner. The recipe says they should be filled 3/4 full, but I found that they fill each liner all the way. That being said, the online recipe makes 18 cupcakes, and I only made 12.
After I put the cupcakes in the oven, I set the timer for 20 minutes and wash all my dishes before starting on the frosting. These cupcakes normally take 25 or so minutes in the oven, so there is plenty of time for the delightful chocolate frosting.
For the frosting, I first melted the 1/2 cup vegan butter so that it was close to room temperature. I then added the 2 cups organic powdered sugar, 6 tablespoons unsweetened cocoa powder, 2 teaspoons vanilla extract, 1 1/2 tbsp non-dairy milk, and mixed them with my hand mixer. The recipe link for this frosting listed above makes enough for a large cake, so I halved the recipe for these cupcakes. Once the frosting was fully mixed, I put it in the fridge to harden and cool.
When the cupcakes are out of the oven and cooled, I frosted each one and they were ready for eating! I love this recipe and would highly recommend it to anyone who loves that dreamy combination of chocolate and vanilla.
I hope you enjoy it!
Those look YUMMY!