Saturday, June 30, 2012

Egg-Free Chocolate Cupcakes with Vegan Chocolate Frosting

From Art of Dessert

Egg-free Chocolate Cupcakes
Makes about 30 cupcakes

3 cups all-purpose flour
2 1/2 cups sugar
1 cup cocoa powder
2 tsp. baking soda
1 tsp. salt
2 cups whole milk
1 cup butter, melted
4 tsp. honey
2 tsp. vanilla extract
1/2 cup semi-sweet chocolate chips

Preheat oven to 325 F degrees. Line two muffin pans with baking cups. Sift together flour, sugar, cocoa powder, baking soda and salt. In a separate mixing bowl, combine milk, butter, honey and vanilla extract. Slowly add the dry ingredients into the milk/butter mixture. Mix until combined.  Fold in the semi-sweet chocolate chips. Pour in the batter into the lined muffin pan to 2/3 full. Bake for 25 to 30 or until a toothpick inserted in the center of the cupcake comes out clean. Let cool completely before decorating.

Vegan Chocolate Frosting
Makes about 2 1/2 cups frosting

1/2 cup vegetable shortening (found in healthfood stores)
3 cups powdered sugar, sifted
1/4 cup cocoa powder
2 tsp. vanilla extract (for chocolate peppermint icing, use 1 to 1.5 tsp peppermint extract instead)
3-4 Tbsp. rice milk

Using a hand mixer or a stand mixer, mix together vegetable shortening, powdered sugar and cocoa powder  till combined. Add vanilla extract and rice milk. Beat till light and fluffy. 

No comments: