Vegan Chocolate Buttercream Cupcake Recipe

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Vegan Chocolate Buttercream Cupcake Recipe
images – https://www.youtube.com/watch?v=vS1ZomQ90-E

A cupcake is a small cake designed for a single serving. It is typically baked in a thin paper or aluminum cup. Similarly to larger cakes, it may also be frosted or decorated with fruits or candies. The first cupcake recipe was invented in 1776. It was a light cake baked in a small cup. It was only in the 1920’s that cupcake was frosted with chocolate or vanilla icing. Today, you will find a wide variety of cupcakes with different flavors, frostings, and decorations.



This vegan chocolate cupcake recipe uses apple sauce as an egg replacer. Vegan butter and vegetable shortening are also used to replace butter. These cupcakes are perfect for any occasion. Arrange them in cupcake tiers and impress your guests or kids with a much healthier cupcake as compared to store-bought ones.

Ingredients:

Chocolate Cupcakes:
• 1 ½ cups of flour
• 1 cup of sugar
• ⅓ cup of cocoa powder
• 1 tsp baking powder
• ½ tsp salt
• 1 cup of water
• ½ cup of oil
• ¼ cup of almond milk
• ¼ cup of applesauce
• 1 tbsp vinegar
• 2 tsp vanilla extract



Chocolate Buttercream:
• ½ cup of vegetable shortening
• ½ cup of vegan butter
• 4 cups of powdered sugar
• 1 cup of cocoa powder
• 1 tsp vanilla extract
• 4 tbsp almond milk

Instructions:

This recipe takes about 45 minutes to make. Serves 12 cupcakes.

Pre-heat oven to 375°F degrees
In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
Make a well in the center of the dry ingredient mix.
Pour water, oil, almond milk, vinegar and vanilla extract into the well.
Carefully mix all ingredients together until you get a smooth batter.
Using an ice cream scooper, evenly distribute the batter into the muffin tin cupcake papers.
Bake for 20 minutes.
Take the muffin tin out from the oven and let the cupcakes cool completely.
While the cupcakes are cooling, prepare the buttercream.
Using a hand mixer, cream vegetable shortening and vegan butter in a large bowl.
Add powdered sugar, cocoa powder, vanilla extract, and almond milk.
Continue beating on medium speed until you get a light and smooth consistency.
Put buttercream in a piping bag with a star tip.
Once the cupcakes have completely cooled, frost with buttercream.
Swirl buttercream on top of each cupcake.

Ideas And Tips:

•You may use chocolate ganache topped off with strawberry slices.

• To make sure that all ingredients for the batter are evenly distributed, mix all the dry ingredients in a bowl and all the wet ingredients in a separate bowl. Then, mix them well together.

• Make sure you coat the cupcake papers with flour or grease with oil before pouring the batter. This will prevent the cupcakes from sticking to the paper.


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