Gorgeous iced chocolate cupcakes made without the use of eggs and dairy products. Real pleasure for those with lactose intolerance who do not consume animals food or fasting. At the same time, vegan cupcakes are obtained just as tasty and soft and like all sweet tooth. Dairy products in the recipe are replaced by almond milk and unrefined coconut oil. And lush cupcakes are obtained for account of soda and vinegar. You can cover the finished chocolate cupcakes with icing of the same color, adding cocoa to it, or contrasting pink color that blends harmoniously with the brown base and looks very aesthetically pleasing.
Recipe author – Anna Olson (Olson) – pastry chef and presenter tv shows
Time: 40 мин. Complexity: easy Quantity: 15 cupcakes Recipes use measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Cupcakes
- 1.5 tbsp. premium flour
- 1 tbsp. Sahara
- 1/4 Art. cocoa powder
- 1 tsp baking powder
- 0.5 tsp soda
- 1/4 tsp salt
- A pinch of ground cinnamon
- 1 tbsp. almond milk
- 6 tbsp. l vegetable oil
- 1 tbsp. l balsamic vinegar
- 1 tsp vanilla extract
Glaze
- 1/3 Art. unrefined coconut oil
- 1/4 Art. brown sugar
- 1 tsp vanilla extract
- 0.5 tbsp. cocoa powder (chocolate glaze only)
- 2 tbsp. powdered sugar
- 6 tbsp. l almond milk
- Pink food coloring
Recipes with similar ingredients: premium flour, almond milk, coconut oil, brown sugar, powdered sugar, cocoa, balsamic vinegar, milk
Recipe preparation:
- Preheat oven to 180 ° C and place paper tins in 15 muffin uniforms.
- Sift flour, sugar, cocoa, baking powder into a large bowl, soda, salt and cinnamon. Add almond milk, butter, balsamic vinegar and vanilla and beat well until the dough is will become homogeneous. Put the dough in paper molds (more accurately just use a spoon for ice cream) and bake cupcakes for about 20 minutes, while a tester inserted in the center of the cake, won’t come out clean. Cool the cupcakes completely before applying glaze.
- For pink icing, whisk coconut oil with brown sugar until smooth. Add vanilla and cocoa powder and beat well. Stir in 1 tbsp. powdered sugar whisking until smooth, then add almond milk and the remaining 1 tbsp. powdered sugar. Whisk again until smooth. lush mass. To make pink icing instead of cocoa add pink food coloring.
- Spread or pour icing from a pastry bag onto cupcakes and refrigerate until ready to serve. Cupcakes can be stored for 3 days.
