Made these for Anna’s birthday and we have been making them ever since! Super easy, adaptable and delicious!
Adapted from recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)
Makes 8 cupcakes
Ingredients
3/4 cup water
1/4 cup coconut/oatmilk yogurt
1/4 cup melted coconut oil
2 tsp pure vanilla extract
1 tsp apple cider vinegar
1 cup flour
1/4 cup unsweetened cocoa powder
3/4 cup raw sugar
1/2 tsp salt
1/2 tsp baking soda
Preheat the oven to 350 F. Grease cupcake tins. In a large bowl, whisk first 5 ingredients. Next, mix remaining ingredients in a smaller bowl. Pour wet into dry, and mix (I used my hand mixer). Fill u1/2 to /3 as they do pop up. Bake 18 minutes — cool — frost with…
Buttercream Frosting
Adapted from Minimalist Baker
1/2 cup vegan butter
½ tsp vanilla extract
3 cups sifted organic powdered sugar
4 Tbsp coconut or oat milk
How to:
Mix softened vegan butter with vanilla and slowly add icing sugar. Add cream — too thick? add more cream. Too thin? Add more sugar. I used a piping bag (you can find them in most grocery stores and kitchen supply stores) but you can just use a knife and swirl it on. Cupcakes are best when you get the perfect cake-to-icing ratio down. Don’t skimp — it is cake after all!