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Cooking for children

Chocolate Cupcakes

Indulge in these guilt free Chocolate cupcakes with Violife creamy frosting! Yup, they do taste as good as they look! And they're vegan!

  • prep timeCooking time15 minutes
  • preparation timePrep time10 minutes
  • servingsServings12 portions
Tea
Dessert
American
Dessert
recipe image Chocolate Cupcakes
  • 170 g almond milk
  • 2 tsp lemon juice
  • 1 tsp vanilla extract
  • 75 ml coconut butter, melted and cooled
  • 100 g coconut sugar
  • 125 g all-purpose flour
  • 2 tsp baking powder
  • 4 tbsp unsweetened cocoa powder
  • Cocoa nibs for serving
FOR THE FROSTING:
  • 1 pack Violife Creamy Original
  • 150 g icing sugar
  • 2 drops blue icing sugar
  • 2 drops vanilla extract
  1. Preheat oven to 180°C. Line a muffin tray with muffin cases.
  2. Stir the lemon juice into the almond milk and set aside.
  3. In a large bowl, whisk the melted coconut butter and sugar until well combined. Stir in the almond milk mixture and the vanilla extract.
  4. Add the flour, baking powder and cocoa powder and mix to combine.
  5. Spoon the mixture into the muffin cases. Bake for 15-20 minutes. Allow to cool.
  6. For the frosting, beat the Violife Creamy, icing sugar and vanilla extract, until thick and smooth. Spoon the icing into a piping bag and decorate the cooled cupcakes as desired.

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