Date posted: 27/03/2019

Vegan cupcakes with vegan chocolate buttercream

    Votes: 1 Average: 5


    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


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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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