Dan Pasquali's Vegan Cupcakes
15 - 20 mins
For the cupcakes
240g plain flour
150g brown sugar
20g maple syrup
30g cocoa powder
1tsp baking soda
1/2 tsp baking powder
2 tsp vanilla extract
1/4 cup + 2 Tbsp vegetable oil
1 Tbsp vinegar
1/2 cup cold coffee
1/2 cup almond milk
For the vegan buttercream
1 Cup room temperature vegan butter (such as Nuttelex)
3.5 Cups icing sugar
1-2 tsp vanilla essence
Pink food colouring
Preheat the oven to 170C.
Sieve the flour, baking soda, baking powder and cocoa powder into a bowl.
Combine all the other wet ingredients and brown sugar in another bowl and mix them using a spoon.
Finally pour the wet ingredients into the dry ingredients and combine them well (don’t over mix it).
Divide the batter in 12 cupcake cases.
Bake the cupcakes for 15-20 minutes, and a toothpick inserted into middle comes out clean.
Whisk the vegan butter until it’s creamy, approximately 5 minutes.
Add the sifted icing sugar (1/4 cup at a time).
Once the buttercream starts to get thick and creamy add the salt and vanilla.
Finally add a few drops of pink food colouring.
Now it is time to frost your cupcakes. Yum!