Vegan Chocolate Cupcakes with Coconut Cream Whip
If you’re looking for a dessert that’s impressive, delicious, and a little bit healthier – this is for you!
Decadent vegan chocolate cupcakes with white chocolate made from spelt flour, topped with coconut cream whipped frosting and raspberry powder, which replaces food coloring while still giving a stunning natural pink shade.
You can buy raspberry powder on iHerb, and feel free to use my discount code WMP907 for a discount.
Batter:
1 cup soy milk
1 tbsp apple cider vinegar
1/2 cup sunflower oil
1/2 tsp vanilla extract
1/4 cup cocoa powder
1 1/4 cups white spelt flour
1/2 cup cane sugar
2 tbsp applesauce
1 packet baking powder
1/2 cup vegan white chocolate
Frosting:
1 can coconut cream (only the solid white part)
2 tbsp powdered sugar
1 tsp raspberry powder (or food coloring)
In a bowl, mix all the wet ingredients and the sugar until well combined. Then add the dry ingredients and the white chocolate, and mix until smooth. Transfer the batter into a muffin tray.
Bake at 190°C (374°F) for about 20–25 minutes.
Once the cupcakes are ready, let them cool completely or place them in the fridge to chill.
To make the frosting, add the solid white part of the coconut cream to a bowl or mixer along with the powdered sugar and raspberry powder (or food coloring), and whip until fluffy.
Pipe the frosting onto the cupcakes – and that’s it, they’re ready! Store in the fridge and consume within 3–5 days. Enjoy 💞
