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Valentine’s Day Chocolate Cupcakes with Pink Frosting

Valentine's Day Chocolate Cupcakes with Pink Frosting

A delectable vegan chocolate cupcake with a luscious pink frosting.

Recipe adapted from The Joy of Vegan Baking by Colleen Patrick-Goudreau

Scale

Ingredients

For the cupcakes

1 tablespoon ground flaxseeds

3 tablespoons water

1 3/4 cups almond milk

1/2 cup water

4 oz Earth’s Balance butter (or other vegan butter)

1 1/4 cups organic cane sugar

2 teaspoons vanilla extract

2 cups unbleached all-purpose flour

1/2 cup cocoa powder

2 1/2 teaspoons baking powder

Pinch of kosher salt

Pink Frosting:

2 1/2 cups organic confectioner’s sugar, sifted

4 oz Earth’s Balance butter (or other vegan butter)

1 pack of pink non artificial food dye (I used Color Kitchen)

2 tablespoons almond milk

Pinch of salt

Instructions

To make the cupcakes:

  1. Preheat the oven to 375F. Line a standard cupcake tray with unbleached paper cupcake liners.
  2. Place the ground flaxseeds and 3 tablespoons of water in a bowl and whisk well (by hand is fine) for a couple of minutes until it is thick and creamy. Add the almond milk and a 1/4 cupĀ of the water. Whisk again and set aside.
  3. In a large bowl cream the butter and sugar very well until light and fluffy. Add the vanilla extract and remaining 1/4 cup water. Combine well.
  4. In a separate bowl stir together the flour, cocoa powder, baking powder and salt. Add the dry ingredients to the creamed butter mixture along with the flax egg mixture. Mix until combined but do not over beat.
  5. Fill the cupcake holders with batter and bake for 25-30 minutes or until risen. If you stick a toothpick into the center of a cupcake it should come out clean. Remove from the oven and allow to cool in the pan for about 10 minutes, then remove the cupcakes to a baking rack and allow to cool thoroughly before frosting.

To make the frosting:

1. Place all the ingredients into a large bowl and beat well. If the mixture is too thick add a little more almond milk, if it’s too runny add a little more confectioner’s sugar.

2. When you have reached the desired consistency frost the cooled cupcakes.

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