Simple Chocolate and Vanilla Cupcakes
 
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Autor/Author:
Ergibt/Yield: Each 12 chocolate and vanilla cupcakes
Zutaten/Ingredients
For the chocolate cupcakes:
  • 240 ml (1 cup) soy milk
  • 1 tsp apple cider vinegar
  • 80 ml (1/3 cup) neutral tasting oil
  • 1 tsp vanilla extract
  • 160 g (3/4 cup) sugar
  • 180 g (1 cup) flour
  • 25 g (1/4 cup) cocoa powder
  • 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
For the vanilla cupcakes:
  • 240 ml (1 cup) soy milk
  • 1 tsp apple cider vinegar
  • 80 ml (1/3 cup) neutral tasting oil
  • 2 tsp vanilla extract
  • 160 g (3/4 cup) sugar
  • 220 g (1 1/4 cup) flour
  • 2 tbsp corn starch
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
For the chocolate buttercream:
  • 150 ml (1/2 cup plus 2 tbsp) soy milk
  • 1 tbsp cocoa powder
  • 2 tbsp sugar
  • 2 tbsp corn starch
  • 150 g (5.3 oz) vegan butter
  • 1 tsp cocoa powder
  • 1 tbsp powdered sugar
  • 1 pinch vanilla
For the vanilla buttercream:
  • 150 ml (1/2 cup plus 2 tbsp) soy milk
  • 2 tbsp sugar
  • 2 tbsp instant pudding powder vanilla flavored
  • 150 g (5.3 oz) vegan butter
  • 1 tbsp powdered sugar
Zubereitung/Instructions
The Instructions are the same for both flavors.
  1. Preheat the oven to 180° C (360° F), equip a muffin pan with paper liners.
  2. In a big bowl whisk soy milk and apple cider vinegar and let curdle for about 5 minutes. Add sugar, vanilla extract and oil and whisk for 1 minute until foamy.
  3. Lay a sieve over the bowl and measure the dry ingredients in it, then sieve over the wet ingredients and mix briefly. If there are only a few lumps left, it is perfect, don't overmix.
  4. Pour the dough evenly in the cupcake liners. This works best with an ice cream scoop with ejection function or when you pour the batter in a freezer bag, cut off a corner and pipe it in the paper liners.
  5. Bake in the oven for about 18 - 23 minutes until a toothpick comes out clean. Let cool for 5 minutes in the muffin pan, then remove and let cool completely on a cooling rack.
  6. For the frosting in a pot combine soymilk, sugar and starch/pudding powder (and cocoa) and bring to boil. Let simmer for 1 - 2 minutes, then pour in a bowl and cover the pudding with clingfilm to prevent it from getting a skin. Put it directly on the pudding, not on top of the bowl.
  7. Let pudding and butter get room temperature. Then beat butter and powdered sugar (and cocoa powder) 3 - 4 minutes until fluffy, then beat in the pudding one tablespoon after another and beat until it is really fluffy. This takes a couple of minutes.
  8. Pour the buttercream into a piping bag and pipe on the cupcakes.
Tipps/Notes
If the buttercream curdles, beat it again with two tablespoons of hot coconut oil. This way it will become smooth again. To pour the batter IN the paper liners and not around them, I use an ice cream scoop with ejection function, that I have bought years ago.
Recipe by Blueberry Vegan at https://www.blueberryvegan.com/de/einfache-schoko-und-vanille-cupcakes/