Vegan Chocolate Cupcakes with Mint Buttercream Frosting

• Refrigerated

  • 1 Flax egg
  • 1 1/16 cup Soymilk

• Condiments

  • 1/2 cup Vegan butter

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1/2 cup Cocoa powder
  • 1/4 tsp Food coloring, green
  • 1/4 tsp Peppermint extract
  • 3 cups Powdered confectioner's sugar
  • 1/2 tsp Salt
  • 1 cup Sugar
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 1/3 cup Olive oil
  • 1 tbsp White vinegar

• Other

  • 12 Squares vegan dark mint chocolate (optional

Found on lovingitvegan.com

Description

Ingredients

• For the Cupcakes:
• 1.5 cups (190g) All-Purpose Flour
• 1 cup (200g) Sugar
• ½ cup (42g) Cocoa Powder
• 1 tsp Baking Soda
• ½ tsp Salt
• 1 cup (240ml) Soy Milk (or other non-dairy milk)
• 2 tsp (10ml) Vanilla Extract
• ⅓ cup (80ml) Olive Oil
• 1 Tbsp (15ml) White Vinegar
• 1 Flax Egg (1 Tbsp Flaxseed Meal mixed with 3 Tbsp Hot Water)
• For the Mint Buttercream Frosting:
• ½ cup (112g) Vegan Butter
• 3 cups (375g) Powdered (Confectioners) Sugar
• 1 Tbsp Soy Milk
• ¼ tsp Green Food Coloring
• ¼ tsp Peppermint Extract
• For Decorating:
• 12 squares vegan dark mint chocolate (optional)

Directions

• Preheat the oven to 350 degrees fahrenheit (180 degrees celsius)
• Sift the flour and cocoa powder into a bowl. Add the sugar, baking soda and salt and mix in.
• Prepare a flax egg by mixing 1 Tbsp Flaxseed Meal with 3 Tbsp Hot Water and allowing to sit for a minute.
• Add the soy milk, vanilla extract, olive oil and white vinegar and mix in.
• Then add the flax egg and mix in together.
• Whisk with a hand whisk to properly combine and remove any large lumps.
• Line a cupcake tray with cupcake liners.
• Transfer the batter to a jug that has a pouring nozzle and pour the batter evenly out into the cupcake liners using all the batter between the 12 cupcakes.
• Bake in the oven for 22-25 minutes. Theyre ready when a toothpick inserted into the center comes out clean.
• While the cupcakes are baking prepare your frosting by adding the vegan butter, powdered sugar, soy milk, green food coloring and peppermint extract to an electric mixer.
• Starting on low speed, gradually increase speed until the perfect consistency is reached.
• When the cupcakes are ready, move to a cooling rack and allow to cool completely before frosting.
• When completely cool, frost with mint buttercream frosting and decorate with squares of dark mint chocolate.

Nutrition