CHOCOLATE CUPCAKE WITH VANILLA FROSTING RECIPES
VEGAN CHOCOLATE CUPCAKES WITH VANILLA FROSTING RECIPE ...
These simple vegan chocolate cupcakes with vegan vanilla frosting are wonderfully moist and rich. You can use any sprinkles or candy you like for decorating.
Provided by Francesca
Categories Desserts Cakes Cupcake Recipes Chocolate
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 15 cupcakes
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 15 individual muffin cups or line cups with paper liners.
- Combine flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Pour in water, oil, vanilla extract, and vinegar. Mix well into a smooth batter. Spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the muffin cups for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
- Cream margarine in a bowl with an electric mixer until soft and fluffy, about 1 minute. Add 1/2 of the confectioners' sugar, 1 tablespoon at a time, while electric mixture is running on low speed. Beat in vanilla soy milk and 1/2 teaspoon vanilla extract. Beat in remaining confectioners' sugar until frosting has desired consistency.
- Spoon frosting into a piping bag and pipe over cupcakes. Decorate with sprinkles.
Nutrition Facts : Calories 326.6 calories, CarbohydrateContent 55.8 g, FatContent 11.2 g, FiberContent 0.9 g, ProteinContent 1.9 g, SaturatedFatContent 2.5 g, SodiumContent 156.7 mg, SugarContent 42.2 g
CHOCOLATE STOUT CUPCAKES WITH VANILLA BEAN FROSTING RECIPE ...
Add a little luck of the Irish to chocolate cupcakes frosted with buttercream frosting by adding stout beer and Irish Cream liqueur to your ingredients.
Provided by Jessica Walker
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cake mix, eggs, oil and beer with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
- Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
- In medium bowl, beat butter and powdered sugar with electric mixer on medium-low speed until combined. Gradually beat in milk. Cut vanilla bean in half and scrape out seeds. Discard bean; add seeds to frosting. Beat on medium speed until fluffy. Pipe or spread frosting on cupcakes.
Nutrition Facts : ServingSize 1 Serving
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