Chocolate Cupcakes with Cream Frosting
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 cup soy milk (soy drink)
- 1 teaspoon lemon juice
- 0.75 ¾ cup vegetable oil, neutral
- 1 teaspoon vanilla flavor
- 0.75 ¾ cup sugar
- 1 cup flour
- 0.3 cup cocoa powder
- 0.75 teaspoon ¾ baking soda
- 0.5 teaspoon ½ baking powder
- 0.25 teaspoon ¼ salt
- 0.5 ½ cup vegetable fat
- 0.5 ½ cup margarine
- 1 cup powdered sugar
- 0.5 teaspoon ½ vanilla flavor
- 0.25 ¼ cup soy milk (soy drink)
- possibly food coloring
- 12 paper cases
Print Recipe
Pin Recipe Instructions
- Mix the soy milk, vegetable oil and lemon juice in a bowl. Add the sugar and the vanilla flavor and stir with the mixer until foamy. Mix the flour, cocoa powder, baking soda and baking powder in another bowl. Mix gradually into the liquid mixture until a smooth dough is formed.
- Line a muffin tin with 12 paper cases and distribute the batter evenly over the 12 hollows. Put the tray in the oven preheated to 175 ° C (top / bottom heat) and bake the muffins for about 25 minutes. Test the consistency of the cupcakes with a toothpick and leave them in for longer if necessary. When the cupcakes are done, let them cool down.
- Meanwhile do the frosting. Mix vegetable fat and margarine (do not have to be melted!) Together with powdered sugar, vanilla flavor and soy milk in a mixer until a homogeneous mixture is obtained (add food coloring if necessary).
- Either fill the frosting in a piping bag and distribute it on the cupcakes or spread it on directly with a knife.
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