Vegan Cupcakes with Vegan Chocolate Buttercream

Recipe

Cup cake

ingredients	preparation
190g plain flour 210g caster sugar 32g cocoa powder 3g salt 5g bicarbonate of soda	Mix together
75g oil 15g white vinegar 240g cold water 20g 811NV	(melted Callebaut® 811 Dark Chocolate Callets) In a separate bowl, mix together
mix the dry and wet ingredients together to create the cupcake mixture
Divide the mixture into individual cases in a cupcake tin Bake for 15-20 minutes at 180°C

Chocolate buttercream

ingredients

preparation

125g

811NV
125g

soya milk
50g

soya butter

( melted Callebaut® 811 Dark Chocolate Callets )
mix to create a smooth consistency

Once cool, top the cupcakes with the buttercream and add sprinkles or fresh fruit as desired

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