Baking

Vegan chocolate cupcakes and chocolate frosting

I look out my window and the sky is turning an angry dark grey. Saturdays are not great for shopping anyway. The shops are always way too busy. So I resort to indulging in food photography online and  a flash of inspiration to begin my vegan baking adventure strikes me. Mmmm…chocolate cake…..

Eggless, no-butter chocolate cupcakes

Recipe adapted from allrecipe.co.uk Eggless Chocolate Sponge

Vegan chocolate cupcakes

Makes 16 cupcakes

200g       All purpose flour ( I used 140g APF + 60g superfine milled cake flour for a lighter texture)

200g      Caster sugar

2 tsp       Baking Powder

1 tsp       Bicarbonate of Soda

1/3 tsp  Salt

75g         Cocoa powder

225ml   Warm water

2 Tbsp   Fresh lemon juice

125ml    Sunflower oil

1/2 tsp   Vanilla extract

ingredients ready for mixing.

ingredients ready for mixing.

 

squeezing lemon juice

squeezing lemon juice

1) Preheat oven to 180 deg C / 350 deg F.

2)  Sift all dry ingredients – flour, salt, baking powder, sodium bicarb and cocoa powder into a large bowl. Set aside.

3)  In a separate bowl, stir sugar , vanilla extract and oil together briefly with a wooden spatula. Gradually add warm water into the bowl whilst still stirring.  Stir until sugar is incorporated with water.

4)  Add wet mixture to dry ingredient and mix with moderate effort. Do not over mix, small lumps in the mixture is fine.

5) Fill lined cupcake trays with mixture, up to about 3/4 cm from the top. Bake for 25 mins or until skewer comes out clean when inserted into cupcake.

Vegan Chocolate Frosting

Adapted from Rachel’s recipe on The Travelling Spoon

  I loved the idea of using coconut cream as a butter substitute in this chocolate ‘buttercream’.

Egg free, dairy free chocolate frosted cupcakes

Egg free, dairy free chocolate frosted cupcakes

50g      Coconut cream powder (51% fat content, bought in pouches from local supermarket)

30g      Water (about 25 deg C)

50g      Caster Sugar

50g      Cocoa powder

160g    Icing sugar ( amount added to be adjusted according to the stiffness of the icing. Add water if icing became too stiff)

1/2 tsp Vanilla liquer

1) Dissolve coconut cream powder in water. Add caster sugar and vanilla , stir until somewhat dissolved.

2) Add wet mixture to sifted cocoa powder and beat with machine on medium high to high speed until mixed.

3) Sift in icing sugar to mixing bowl. Again beat til a bit fluffier than before. Please adjust the consistency of the icing using icing sugar and water such that it is soft but able to hold peaks.

I find that frostings are a bit tricky to get right at times. Do not despair if yours seems a bit too runny. Just work some icing sugar into it. If you start to feel that you seem to be adding in so much icing sugar and your frosting is still runny, remove some of the mixture for later use, and work with the fraction that is left in adding icing sugar t0.

Advertisements
Standard

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s