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!
Rate This
![Cooktime]()
Cooking time15 minutes![Preptime]()
Prep time10 minutes![Difficulty]()
DifficultyEasy![Servings]()
Servings12 portions
- 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
- Preheat oven to 180°C. Line a muffin tray with muffin cases.
- Stir the lemon juice into the almond milk and set aside.
- In a large bowl, whisk the melted coconut butter and sugar until well combined. Stir in the almond milk mixture and the vanilla extract.
- Add the flour, baking powder and cocoa powder and mix to combine.
- Spoon the mixture into the muffin cases. Bake for 15-20 minutes. Allow to cool.
- 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.
Rate this recipe
