Recipe: Best-ever vegan cupcakes

01:21, Mar 14 2013
Vegan chocolate cupcakes.
VEG OUT: Vegan chocolate cupcakes.

Once upon a time I had a brief flirtation with veganism. It didn't last (I didn't miss meat or eggs, but a life without butter, yoghurt or ice cream? No thanks!) but I discovered lots of my favourite cake recipes were vegan-friendly anyway.

This is my go-to chocolate cupcake recipe. It's dark, moist, quick to make and freezes brilliantly. The flavour improves the day after baking (if you can resist them for 24 hours).

BEST-EVER VEGAN CHOCOLATE CUPCAKES

2 1/4 cups flour
3/4 cup cocoa
1 1/2 tsp baking soda
1 1/2 cups caster sugar
3/4 cup coconut
3/4 cup vegetable oil
1 1/2 cups cold coffee (or water)
3 Tbsp vinegar

2. Sift the flour, cocoa, baking soda and sugar into a large bowl, then stir in the coconut.

3. Mix the wet ingredients in a jug, then pour them into the dry. Mix well. Pour the mixture in the cake tin, or divide equally between the cupcake liners (I usually get around 22 cupcakes out of it).

4. Bake for about 20 minutes. Leave in the tin for five minutes, then turn out onto a rack to cool. This can also be baked in a 23cm cake tin, for about 45 minutes.

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I haven't found a vegan-friendly icing recipe worthy of sharing - ones using butter are better in my book. These are  fine dusted with icing sugar, but most of the time I use the Chocolate Cream Cheese Frosting recipe from The Hummingbird Bakery Cookbook. It's almost worth the price of the book by itself - a silky, voluptuous frosting that adds a very decadent touch. Essentially you just beat about 100g very soft butter, 50g sifted cocoa and 250g icing sugar until very light and fluffy (easiest in a mixer or with an electric beater). Add 200g fridge-cold cream cheese and beat until even lighter and fluffier. Try not to eat it all before you get some on the cupcakes.

I haven't found a vegan-friendly icing recipe worthy of sharing - ones using butter are better in my book. These are  fine dusted with icing sugar, but most of the time I use the Chocolate Cream Cheese Frosting recipe from The Hummingbird Bakery Cookbook. It's almost worth the price of the book by itself - a silky, voluptuous frosting that adds a very decadent touch. Essentially you just beat about 100g very soft butter, 50g sifted cocoa and 250g icing sugar until very light and fluffy (easiest in a mixer or with an electric beater). Add 200g fridge-cold cream cheese and beat until even lighter and fluffier. Try not to eat it all before you get some on the cupcakes.

Do you have a good vegan frosting? Let us know below.

For more recipes like this visit The Kitchenmaid.