VEGAN CUPCAKES WITH VEGAN CHOCOLATE BUTTERCREAM

Serves 9

Ingredients

For the Cupcakes:
• Plain flour: 190g
• Caster Sugar: 210g
• Cocoa Powder: 32g
• Salt: 3g
• Bicarbonate of Soda: 5g 
• Oil: 75g
• Vinegar: 15g
• Cold Water: 240ml
Callebaut® 811 Dark Chocolate Callets (melted): 20g

For the Chocolate buttercream

Callebaut® 811 Dark Chocolate Callets (melted)
• Soya Milk
• Soya Butter

Method
1. Mix all of the dry ingredients together
2. In a separate bowl, mix the wet ingredients together
3. Gradually mix the dry and wet ingredients together to create the cupcake mixture
4. Divide the mixture into individual cases in a cupcake tin
5. Bake for 15-20 minutes at 180°C
6. To make the buttercream, mix the dark chocolate callets with the milk and butter to create a smooth consistency
7. Once cool, top the cupcakes with the buttercream and add sprinkles or fresh fruit as desired

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