Cupcakes are the tastiest thing ever invented, do you see that as much as I do? be silent. Ok, I’ll just interpret that as yes. The nice thing is that I also have the perfect recipe for you. Vegan,gluten-free and bombastic delicious.
World’s best cupcakes vegan
I baked these delicious particles yesterday (Saturday) and now (Sunday evening) exactly 2 out of 12 are still in the fridge. How could this happen? First the cupcakes came out of the oven and I tested (-1 makes 11).
My husband, of course, did a counter-test (-1 makes 10). Overnight they were in the fridge. This morning I photographed them (-2 makes 8), my dad came by briefly (-2 makes 6), my husband and my brother continued to test (-4 makes 2). No further explanations of taste necessary, right?
Maybe I can go so far as to say that I have cracked the code for the best vegan cupcakes? What do you think? I look forward to your feedback and comments. By the way, a glass of cold almond milk ( DIY = Doit Yourself) tastes delicious.
We summarize: The cupcakes last only 30 minutes and can cope with 10 ingredients.
The world’s best vegan cupcakes with chocolate frosting are:
- Locker & Fluffig
- Super chocolatey
- Perfectly sweet
- Vegan & Gluten-free
- Easy to manufacture
Cupcakes with chocolate frosting
FOR THE CUPCAKES:
- 9 g Flaxseed meal mixed with 5 tbsp. water
- 115 ml Almond milk or other unsweetened plant milk
- 1 ½ tbspn Baking soda
- 1 EL Apple cider vinegar
- 73 ml maple syrup
- 77 g Cane sugar
- 63 g Frying and baking oil or other high-heat oil (sunflower oil, olive oil or canola oil)
- 245 g Applesauce
- 60 g Cocoa powder
- 59 g Almond flour (alternatively use more flour mixture)
- 25 g (gluten free) oat flour (simply grind oatmeal in a food processor, use gluten-free oatmeal as desired).
- 100 g gluten free flour mix (alternatively fine spelt or wheat flour (contains gluten!))
FOR THE FROSTING:
- 120 g Almond milk or other unsweetened plant milk
- 230 g vegan dark chocolate
- 113 g vegan margarine
- 150-200 g Powdered sugar
- Preheat the oven to 190 °C and line a muffin baking tray for 12 muffins with muffin cups or grease lightly. mix with the apple cider vinegar and set aside.115 ml Almond milk or other unsweetened plant milk, 1 ½ tbspn Baking soda, 1 EL Apple cider vinegar
- Prepare the flaxseed eggs in a large baking bowl and leave to pull for 5 minutes.9 g Flaxseed meal mixed with 5 tbsp. water
- Add the soda to the almond milk and apple vinegar mixture and stir. It should foam slightly.
- Add the sugar, maple syrup and almond milkmixture to the flaxseed eggs and stir. Add the apple sauce, coconut oil and salt and continue stirring.73 ml maple syrup, 77 g Cane sugar, 63 g Frying and baking oil or other high-heat oil, 245 g Applesauce
- Now add cocoa powder, almond flour, oatmeal and gluten-free flour mixture and process into a smooth dough. The dough should not be too firm or too liquid, so that it is easy to portion.60 g Cocoa powder, 59 g Almond flour, 25 g (gluten free) oat flour, 100 g gluten free flour mix
- Divide with a spoon into the muffin moulds evenly.
- Place in the oven and bake for 30-35 minutes. With a toothpick pierce the muffin when it comes out clean, they are ready. Remove from the oven and allow to cool completely.
- FOR THE FROSTING, place the almond milk in a small saucepan and heat gently (do not boil). Add the chocolate, cover and melt for 2 minutes. Stir with a wooden spoon until everything is well connected. Then add the margarine and cover and melt for another 10 minutes.120 g Almond milk or other unsweetened plant milk, 113 g vegan margarine, 230 g vegan dark chocolate
- Mix well with a hand blender and add 1 cup of icing sugar. Put in the fridge for 30 minutes.
- Remove from the fridge. If it is still too thin, add another 1/4 – 3/4 cups of icing sugar and continue stirring. The frosting should be really creamy, but firm and strokeable. If too liquid, adjust with icing sugar.150-200 g Powdered sugar
- Cover and enjoy all cupcakes with the frosting. Keep the rest (if any) in an airtight box in the fridge for up to a week.