WWW.FREI-STYLE.COMBerry cupcakes with chocolate frosting
Ingredients
Cupcakes
- 100 gr (1/2 cup) vegan butter/margarine (soft)
- 100 gr (1/2 cup) sugar or xylitol
- 1 tsp vanilla extract
- 100 ml (1/2 cup) plant-based milk (e.g. soy)
- 100 ml (1/2 cup) sparkling water
- 250 gr (2 cups) flour e.g. spelt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 Tbsp apple cider vinegar
- 100 gr (3.5 oz.) strawberries, cherries or raspberries
Frosting
- 100 gr (1/2 cup) vegan butter/margarine
- 150 gr (1 ¼ cup) powdered sugar
- 5 tsp cocoa (unsweetened)
- 1 tsp vanilla extract
Equipment: Baking oven, Muffin tray
Instructions
Cupcakes
- 1.Add Butter/margarine, sugar & vanilla into a bowl and mix well until foamy
- 2.Add milk and water and mix again
- 3.Sieve in flour, baking powder and baking soda and mix well
- 4.Finely chop the berries and stir them in along with the apple cider vinegar
- 5.Preheat the oven to 180°C (356°F) and put the dough into the 12 whole muffin tray
- 6.Optionally: Press 1 whole berry or chocolate ball into each muffin
- 7.Bake for 25-30 minutes and let them cool off
Frosting
- 1.Mix butter and powdered sugar until creamy
- 2.Stir in cocoa and vanilla
- 3.Keep refrigerated until you use it for decoration – Use a piping bag to decorate the cupcakes with the frosting
Notes
Tip from my kitchen: these cupcakes are great to make ahead. Bake the muffins the day before, let them cool completely and keep them covered – frost them only just before serving so the chocolate frosting stays lovely and creamy. You can make the frosting separately and keep it chilled until decorating; if it turns too firm, let it soften at room temperature and whip it smooth again. Instead of strawberries, cherries or raspberries taste wonderful, and for a molten centre press a vegan truffle ball into the batter.
Nutrition per serving: 290 kcal