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Dark Chocolate Almond Cupcakes

Cupcakes are small cakes designed for one person, so called because they are baked in paper or aluminium cup-shaped containers. They are usually decorted with icing/frosting and/or a creamy topping. They are also known as fairy or butterfly cakes in the UK.

Ingredients

For the cupcakes
1½ cups all purpose flour
¼ cup almond meal
6 Tbsp cocoa powder
1 tsp baking powder
1 tsp baking soda
¼ cup vegan margarine
1 cup unrefined cane sugar
1 tsp vanilla extract
2 tsp almond extract
2 Tbsp ground flaxseed mixed with 6 Tbsp water
1 cup unsweetened almond milk soured with 1 tsp vinegar

For the frosting
¼ cup vegan margarine ¼ cup vegan shortening
1¾ cup icing sugar
1 tsp almond extract
2 Tbsp almond milk
¼ cup sifted cocoa powder

Cooking Instructions

For the cupcakes
  • Preheat your oven to 190°C.
  • Grease muffin tins (or fill with paper liners).
  • Sift flour, almond meal, baking powder, baking soda, and cocoa powder together in a small bowl.
  • In a larger bowl, cream the margarine and sugar. Add flaxseed and water mixture and both extracts.
  • Alternately add the dry ingredients and soured almond milk to the margarine mixture, stirring until smooth.
  • Bake for 25 minutes or until a toothpick inserted in the middle of one cupcake comes out clean.
  • Makes a dozen large cupcakes.


For the frosting
  • Preferably with an electric mixer, combine the margarine and shortening, then add all the other ingredients.
  • If more cocoa is needed to make the icing the colour and flavour of your dreams, then go for it.
  • Top with toasted almonds.
Serves 12 people

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