Today I am going to make vegan cupcakes two ways. The first is a yummy chocolaty and fudgy cupcake, the other one uses the same recipe but with a couple of extra ingredients will turn them into a spicy Mexican cupcake. Doesn’t that sound yummy?
Music by Memento Dubstep
Attribution-ShareAlike 4.0 International (CC BY-SA 4.0)
http://creativecommons.org/licenses/by-sa/4.0/
Prep Time | 40 minutes |
Cook Time | 25 minutes |
Servings |
cupcakes
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Ingredients
cupcakes
- 2 cups all-purpose flour
- 4 tablespoons cornstarch
- 2/3 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 2 cups plain unsweetened vegan milk
- 2 teaspooons apple cider vinegar
- 1 tablespoon vanilla extract
- 8 ounces earth balance 2 sticks at room tempature
- 3/4 cup brown sugar
- 3/4 cup white sugar
For half the batch above
- 2 ounces mini vegan chocolate chips room tempature
for the other half above
- 1/4 teaspoon cayenne pepper or to taste
- 1/4 teaspoon smoked paprika
frosting
- 1/2 cup earth balance cubed
- 4 ounces unsweetened chocolate chopped
- 3 3/4 cups confectioner's sugar aka powdered sugar
- 1/2 cup unsweetened vegan milk
- 2 teaspoons vanilla extract
Mexican frosting
- 1/2 cup earth balance cubed
- 4 ounces unsweetened chocolate cubed
- 3 3/4 cups confectioner's sugar aka powdered sugar
- 1/2 cup unsweetened vegan milk
- 2 teaspooons vanilla extract
- 1/3 cup Daiya creem cheese
- 1 teaspoon ground cinnamon Use ceylon and / or saigon
- 1/4 teaspoon coffee grounds finely ground
Ingredients
cupcakes
For half the batch above
for the other half above
frosting
Mexican frosting
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Instructions
Make cupcakes
- Preheat oven to 400 degrees. Place vinegar in the vegan milk and set aside.
- Sift flour, cocoa powder, cornstarch, baking soda, baking powder, and salt together in a bowl. Add the milk mixture, vanilla, earth balance and sugars, and mix by hand until just mixed. It will be lumpy.
- Divide batter in half. Add chocolate chips in one batch, add the cayenne pepper, and smoked paprika in the other batch.
- In paper lined cupcake pans scoop approx 1/4 cup batter and place in pans.
- Bake for 5 minutes at 400 degrees Fahrenheit. Turn oven down to 325 and cook for another 10-20 minutes or until toothpick comes out clean. Let cupcakes cool before moving on to the next step.
Make frostings
- The recipe above is for each frosting batch. In a heavy saucepan melt the butter and chocolate over low heat. Once melted and mixed well remove from the heat and let cool for 5 minutes.
- In a large bowl beat the sugar, milk, and vanilla with electric mixer until smooth. Gradually add the chocolate mixture until light and fluffy.
- Repeat with another batch except add the cinnamon, coffee, and cream cheese.
- Frost the batch of cupcakes with the chocolate chips in them with the first batch of frosting and add chocolate chips. Repeat with the other set of cupcakes and frosting but omit adding the chocolate chips on top.