Vegan Best Cupcakes with Chocolate Frosting are the tastiest thing ever invented, do you see it the same way I do? Silence. Okay, that’s just what I mean now. The nice thing is that I still have the perfect recipe for you. Vegan, gluten free and bombastic delicious.
FOR THE CUPCAKES
9 g of flaxseed meal mixed with 5 tablespoons of water
115 ml almond milk or other unsweetened vegetable milk
1 ½ tsp. soda
1 tablespoon of apple cider vinegar
73 ml maple syrup
77 g cane sugar
63 g of cooking oil or other highly heatable oil – (sunflower oil, olive oil or rapeseed oil)
245 g applesauce
60 g of cocoa powder
59 g almond flour – (alternatively, take more flour mix)
25 g (gluten-free) oatmeal – (just grind oatmeal in the food processor, use gluten-free oatmeal as you like)
100 g gluten-free flour mixture – (alternatively fine spelled or wheat flour (contains gluten!)
120 g almond milk or other unsweetened plant milk
230 g vegan dark chocolate
113 g vegan margarine
150-200 g of powdered sugar
Vegan Best Cupcakes with Chocolate Frosting
Preheat the oven to 190 degrees and lay out a muffin baking tray for 12 muffins with muffin molds or lightly grease. Mix the almond milk with the apple cider vinegar and set aside.
Prepare the linseed eggs in a large baking dish and leave to soak for 5 minutes.
Add the baking soda to the almond milk cider vinegar mixture and stir. It should foam slightly.
Add the sugar, maple syrup and almond milk mixture to the flax seed eggs and stir. Add applesauce, coconut oil and salt and continue stirring.
Now add the cocoa powder, almond flour, oatmeal and gluten-free flour mixture and mix to a smooth dough. The dough should not be too firm or too liquid, so it is easy to portion.
Use a spoon to divide evenly into the muffin molds.
Put in the oven and bake for 30-35 minutes. Pierce with a toothpick in the muffin, if this comes out clean they are done. Remove from the oven and let cool completely.
For frosting, place the almond milk in a small saucepan and heat slightly (do not cook). Add the chocolate, cover and melt for 2 minutes. Stir with a wooden spoon until well connected. Then add the butter and cover for another 10 minutes and let melt.
Mix everything well with a hand mixer and add 1 cup powdered sugar. Refrigerate for 30 minutes.
Remove from the fridge. If it is still too thin, add another ¼ – ¾ cup icing sugar and stir. The frosting should be really nice creamy, but firm and brushable. If too liquid, readjust with powdered sugar.
Cover all cupcakes with frosting and enjoy. Keep the remainder (if any) in a hermetically sealed box for up to a week in the refrigerator.
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