Vegan Cupcakes with Vegan Chocolate Buttercream
- Level:
-
Medium
- Makes:
-
serves 9
Cup cake
Ingredients: Cup cake
-
190 gPlain flour
-
210 gCaster sugar
-
32 gCocoa powder
-
3 gSalt
-
5 gBicarbonate of soda
Preparation: Cup cake
Mix together
Ingredients: Cup cake
-
75 gOil
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15 gWhite vinegar
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240 gCold water
-
20 g
Preparation: Cup cake
(melted Callebaut® 811 Dark Chocolate Callets)
In a separate bowl, mix together
mix the dry and wet ingredients together to create the cupcake mixture
Divide the mixture into individual cases in a cupcake tin
Bake for 15-20 minutes at 180°C
Chocolate buttercream
Ingredients: Chocolate buttercream
-
125 g
-
125 gSoya milk
-
50 gSoya butter
Preparation: Chocolate buttercream
( melted Callebaut® 811 Dark Chocolate Callets )
mix to create a smooth consistency
Once cool, top the cupcakes with the buttercream and add sprinkles or fresh fruit as desired
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