After seeing (and eating!) so many lovely sweets at the VegFest last weekend I want to share my favourite cupcake recipe (so far) with you. The original recipe for the cakes is from Joylicious that I tweaked a little. For the frosting, I more or less made the recipe up myself after reading up on some online and it turned out really well.
I love the combination of chocolate with a hint of sea salt. If you haven’t tried it yet, please do! They complement each other very well. And the peanut butter on top of that – heavenly! I made those cupcakes for my birthday this year and they were gobbled up with faces lightning up. Success, I would say. So make sure you make a few extra just for yourself if you are sharing with others. They will be gone!
Here is what you need for the cupcakes (adapted from Joylicious); yields about 12 cupcakes:
1 1/4 cups of flour
1 cup sugar (I tend to use less and go for brown sugar)
1/3 cup cocoa
1 teaspoon baking powder
1 teaspoon sea salt flakes
1 cup warm water or plant-based milk of your choice (I wouldn’t suggest coconut though, too thick and too many flavours mixed)
1/3 cup of veg oil (I usually use sunflower or rapeseed)
1 teaspoon of white vinegar
Mix the dry ingredients in a bowl. In a separate bowl, mix the wet ingredients, then add them to the dry mix. Mix them until just incorporated, then transfer the dough immediately into a muffin tin lined with cupcake liners. Fill the liners up to about 2/3. You want the cupcakes to be fairly flat so you can pipe on some nice topping. Put the tray then at 180°C for about 15-20 minutes in the oven. Check if they are done with a toothpick (if it comes out without crumbs, they are ready to be taken out). Let them cool out, first for about 15 min in the tray, then on a cooling rag.
Now while they are cooling, you can prepare the frosting. You need:
1/3 cup peanut butter (creamy, with no/not so much added sugar)
1/3 cup “butter” at room temperature (any kind of dairy-free margarine; if you use Alsan or Earth Balance, you might need to add a bit more of the milk to make it slightly softer)
1 cup icing sugar (if you want a stiffer frosting, you can use more – just remember that it will get sweeter then as well)
2-3 tablespoon dairy-free milk
For the frosting, mix the peanut butter with the margarine. Then siff the icing sugar over the mixture and gradually incorporate it. Finally, you can use the “milk” to make the frosting a bit smoother, this might depend on the brand of margarine you are using. Then fill the frosting into a piping bag and decorate your cupcakes. If you don’t have a piping bag, use a freezer bag and just cup off a small corner. I put some semi-sweet chocolate stars on top to make them look even better. Happy baking!
My recipe was already featured at the very popular German baking blog of Tine (in German, of course), who makes sumptuous cakes and heavenly desserts.