How cute are these for your next birthday party?! These cupcakes are the perfectly moist and chocolatey and they taste really great with a naturally coloured and flavoured raspberry buttercream frosting!
Watch our how to video below or keep scrolling for the recipe!
** makes 12 cupcakes
chocolate cupcake ingredients:
1 C soy milk
1 tsp apple cider vinegar
3/4 C raw cane sugar
1/3 cup coconut oil
1 1/2 tsp vanilla extract
1 C unbleached all-purpose flour
1/3 C unsweetened dutch process cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp sea salt
raspberry buttercream ingredients:
1 C frozen raspberries, thawed
1/4 C coconut oil (solid at room temperature)
** you can also use vegan margarine or butter softened to room temperature
2-3 C powdered sugar
1/2 tsp vanilla extract
You can add all the cupcake batter ingredients listed above to a high powered blender like a vitamix and mix until smooth. Alternatively mix the flour, cocoa powder, baking soda, baking powder, sea salt in one bowl. And mix the soy milk, vinegar, sugar, vanilla extract, and coconut oil (if doing this method ensure you melt the oil to liquid) together in another bowl until smooth.
Fold the wet ingredients into the dry ingredients until just combined. Don't over mix. You want small lumps in the batter!
Pour into a muffin pan with liners, each about 3/4 full. Bake in a pre-heated oven set to 350 F for 15-18 minutes.
Baking time may vary depending on your oven (ours were baked in a convection oven so they were closer to 15 minutes). A toothpick should come out clean from the centre of the cupcakes.
Allow the cupcakes to cool completely before icing.
I let my raspberries thaw in the fridge overnight. You need to push the raspberries through a sieve to get rid of the seeds and just use the juice, which is about 3 to 3 1/2 tbsp.
Beat half of the juice with coconut oil, vanilla extract and 1 1/2 cups of powdered sugar to start with.
You want a smooth yet stiff buttercream icing that will be easy to pipe. Add more raspberry juice and/or powdered sugar until the right consistency is achieved.
You can pipe the icing with a piping bag or a zipper bag with a small corner snipped off. Or gently spread icing on top with a knife. Top with vegan friendly sprinkles, shredded coconut, dried fruit or other toppings of your choice!
Store left over cupcakes in the fridge and remove from the fridge 10-15 minutes before serving/eating again.