Vegan Cupcakes with Vegan Chocolate Buttercream

Cup cake

ingredients preparation
  • 190g
    plain flour
  • 210g
    caster sugar
  • 32g
    cocoa powder
  • 3g
  • 5g
    bicarbonate of soda

Mix together

  • 75g
  • 15g
    white vinegar
  • 240g
    cold water
  • 20g

(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
  • 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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