December 19th, 2016
Super soft, cute, and vegan.
Here is the recipes for the chocolate cupcakes I baked the other day. Glad lots of you were interested in it!
Here are the ingredients I’ve used, with the measurements.
With this dosage, I’ve only made 6 regular size cupcakes (which is plenty for just me and Felix). If you are planning on making more for a party, keep that in mind!
Also, if you don’t have macadamia milk, any kind of dairy-free milk will do (will slightly change the taste), and same with the almond oil (canola oil is an alternative). If you wish to only have one flavouring, that’s also fine (instead of almond and vanilla) and if you don’t like cinnamon, go ahead and remove it.
Basically, you can change any flavours with what you prefer! 🙂
The first thing to do is to mix the liquids, together with the sugar. About the sugar, actually, if you prefer a sweeter taste, you may wanna add more – I just find that once the icing is on, cupcakes get very sweet, so I want the base to be a bit more neutral. Up to you!
Now mix the powders (flour, baking soda, baking powder, cinnamon, cocoa powder) with a spoon.
Simply mix the two with a whisk. Take your time, and make sure all the big lumps are gone.
When you have a smooth mixture, pour it into your cupcake tin.
I baked them for exactly 18 minutes on 190*C. Pinch the middle with a toothpick to check if they are properly done, in case you are unsure.
As you can see, my cupcakes didn’t turn out smooth on top, but this texture made them so inviting! haha
They are the softest cupcakes I’ve ever eater. But I do think that adding the icing makes a great difference.
I already had vanilla icing at home, so I didn’t make that from scratch, and I applied it once the cupcakes cooled down a bit.
Then I went ahead and adorned them with these cake toppers, which I’ve found at Berts.