Wednesday, June 2, 2010

vegan chocolate cupcakes & buttercream frosting

this is a recipe i've adapted from joy the baker. it's a great vegan recipe to keep on hand, and makes a ton of cupcakes :)


3 cups unbleached all-purpose flour
6 tablespoons unsweeted cocoa powder
1/2 tsp salt
2 tsp baking powder
2 tsp baking soda
1/2 cup sugar 
1/2 cup brown sugar
1/4 olive oil
1 very ripe large avocado, well mashed
2 tablespoons apple cider vinegar
2 tsps vanilla extract
1 cup very strongly brewed coffee + 1 cup regular unsweetened soy milk*
preheat oven to 350 F.  line and grease (make sure to grease liners if using them, the batter has a tendency to stick) a cupcake pan, set aside.
in a medium bowl combine flour, cocoa, salt, baking powder, and baking soda, set aside.
in a large bowl combine sugar, oil, mashed avocado, vinegar, and vanilla, then add the coffee/soy milk. add the dry ingredients to the wet and mix until smooth. pour batter into the perpared tins and bake apx 25 minutes, or until a toothpick inserted comes out clean. allow cakes to cool completely before frosting.

1 very ripe large avocado, well mashed
5 tsps unsweetened cocoa powder
1/2 tsp salt
1/2 tsp vanilla extract
1 tsp instant coffee granules
1 cup confectioners sugar (add more for a sweeter and stiffer frosting)
combine the vanilla and coffee granules with a little bit of avocado (apx 1 tablespoon) and mix until the granules have dissolved. add to the rest of the avocado and mix in the salt and cocoa. incorporate the sugar at 1/3 cup intervals.

*this recipe is really flexible, and you can use 2 cups of any liquid. i've been thinking about substituting the coffee and soy milk for orange juice and spices. feel free to modify the recipe to suit your cravings.


Anonymous said...

am i mistaken, or is regular granulated sugar not vegan?

ck said...

for vegans concerned with the possibility of granulated sugar being filtered through bone char, evaporated cane juice is an easy substitute.

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