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Chocolate Cupcakes w Fluffy Vanilla Icing // Vegan

12 / 08 / 2018

Vegan cupcakes are one seriously easy number to bang together with pretty much insured success at being loved by skeptics and supporters who you feed them too. You see the classic dairy-egg-including cupcake is known to be verging on the dry-side at times which is far from an attractive state (and also a mystery since it's guarenteed to contain eggs & butter!). But the vegan cupcake on the otherhand is hands down going to be a moist little babe (in a good way) that stands out from the crowd and seems to reign in positive reviews.

This one is no different and the icing on these beauties really is something to behold as it turns out that a smidge of coconut cream in an icing that's of a vanillery flavour only adds to it's fresh-amazingness. This recipe doesn't contain refined sugar in the base so it's a bangin' ripper of a recipe. Change up the icing if you want the whole thing to be refined sugar free.

Makes 8



  1. Preheat your oven to 180C.
  2. In a large bowl, sift the first four ingredients. Whisk until smooth.
  3. In another medium-large sized bowl, combine the plant mylk, grapeseed oil, maple, coconut sugar, vanilla and apple cidar vinegar by whisking until smooth.
  4. Whisk the wet ingredients into the dry until smooth.
  5. Divide the batter among 8+ lined muffin tins. Bake in the preheated oven for 20-25 minutes until risen and a skewer inserted comes out clean. Leave to cool while you make your icing.
  6. In a medium bowl of a mix master (or using just a regular bowl), combine the coconut cream, vegan butter and vanilla, and using a powered whisk preferably, whisk until smooth. Add the sifted icing sugar in increments, combining after each addition. Once all the icing sugar is added and the cupcakes are room temp, spread or pipe the icing onto the cakes and dust with a little more cocoa if desired before serving. Best stored in the fridge if you're not in a cool climate.