Vegan cupcakes with vegan chocolate buttercream

27.03.2019

Ingredients

  • Cupcakes:
  • Plain flour 190g
  • Caster sugar 210g
  • Cocoa powder 32g
  • Everyday Favourites salt 3g
  • Bicarbonate of soda 5g
  • Oil 75g
  • Vinegar 15g
  • Cold water 240ml
  • Callebaut finest Belgian dark chocolate – recipe Nº 811 (melted) 20g
  • Chocolate buttercream:
  • Callebaut finest Belgian dark chocolate – recipe Nº 811 (melted) 125g
  • Soya milk 125g
  • Soya butter 50g

Method

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  Method for cup cake mix:
  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. Place the mixture into individual cases in cup cake tins.
  5. Bake for 15-20 minutes at 180°C.
Method for buttercream:
  1. Mix the Callebaut 811 Dark Chocolate Callets with the milk and butter to create a smooth consistency.
  2. Once the cupcakes are cool, decorate the top with the buttercream and add sprinkles or fresh fruit as desired.
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