Vegan Chocolate Cupcakes
Ingredients
The cupcakes
-
1
cup
unsweetened almond milk
-
1
cup
natural cane sugar
-
⅓
cup
grapeseed oil
-
1
tablespoon
apple cider vinegar
-
1
tablespoon
pure vanilla extract
-
1 ½
cups
unbleached all-purpose flour
-
⅓
cup
unsweetened cocoa powder
-
1
teaspoon
baking soda
-
¾
teaspoon
fine sea salt
The salted buttercream
-
½
cup
vegan butter
-
½
teaspoon
pure vanilla extract
-
2
cups
powdered icing sugar
-
1 ½ to 3
teaspoons
unsweetened almond milk
-
¼
teaspoon
fine sea salt
-
to taste
sprinkles
Instructions
- Preheat the oven to 350°F (180°C) and line a cupcake tin with 12 liners.
- In a large bowl, mix the almond milk, sugar, oil, vinegar, and vanilla until combined.
- In another bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until smooth.
- Spoon the batter into the cupcake liners, filling them about two-thirds full.
- Bake for 20 to 24 minutes or until a toothpick comes out clean.
- Cool the cupcakes on a rack.
- For the buttercream, beat the vegan butter and vanilla until fluffy.
- Gradually add the icing sugar while mixing, then add almond milk to reach desired consistency.
- Add salt to taste and mix well.
- Once cupcakes are cool, frost them and add sprinkles.
Nutrition Facts (estimated)
Servings
12
Calories
340
Total fat
13g
Total carbohydrates
54g
Total protein
2g
Sodium
350mg
Cholesterol
0mg
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