Cocoa Cupcakes and Frosting
You would never believe these cupcakes were made from all plant-based ingredients. Make a batch for birthdays, anniversaries or any night of the week dessert.
Ingredients
For the Cupcakes:
1 cup white flour, organic, unbleached and unenriched
2/3 cup organic whole wheat flour
3/4 cup raw sugar (turbinado), or Sucanant
1/4 cup cocoa powder, non-alkali
1 tsp baking soda(NOT BAKING POWDER)
1/4-1/2 tsp sea salt
1 cup water
1/3 cup canola, safflower or sunflower oil, expeller pressed
1 tsp vanillaor 1/4 tsp vanilla powder
1 tsp apple cider vinegar
12 paper cupcake liners
Fudge Frosting
1 cup water
3/4raw sugar (turbinado), or Sucanant
1/4 cup cornstarch
1/4 cup cocoa powder, non-alkali
1 T Earth Balance Margarine (tub or buttery sticks)
1 tsp vanilla or 1/4 tsp vanilla powder
Vanilla “Butter” Frosting
1/3 cup Earth Balance Buttery Sticks (at room temperature)
2 cups powdered sugar
1 1/2 tsp vanilla, or 1/4 tsp plus 1/8 tsp vanilla powder
1-2 T non-dairy milk(soy, rice, oat, hemp, etc.)
Preparation
For the Cupcakes
Preheat the oven to 350 degrees.
Mix the dry ingredients. Whisk in remaining wet ingredients until well blended.
Line a 12-cup muffin tin with paper liners. Spoon the batter into the cups: about 2/3 full. Bake for 20-25 minutes, or until the top bounces back when tapped gently. Remove from muffin tin to a cooling rack and cool completely.
For the Fudge Frosting:
Put the sugar, cornstarch and cocoa in sauce pan and whisk to mix. Add the water and whisk until blended. Or, blend the water, sugar, cornstarch and cocoa powder in a blender, until smooth. Pour the mixture into a 1 1/2 - 2 quart sauce pan. Cook over medium heat, whisking constantly, until thickened. Whisk in the Earth Balance until blended and then add the vanilla. Cover tightly and cool completely. Whisk, or beat with electric hand mixer before frosting the cupcakes. Use a knife or a pastry bag to frost.
For the Vanilla "Butter" Frosting
Beat the Earth Balance with hand mixer. Sift the powdered sugar. Add the powdered sugar and beat until blended. Add 1 tablespoon non-dairy milk and mix. Add the vanilla. If the frosting is still thick, add the remaining tablespoon of non-dairy milk, 1 teaspoon at a time, so that the frosting is spreadable. Beat on high for a minute until creamy. Spread the frosting on the cupcakes with a knife or pastry bag.
Additional Tips
Options for the cupcake recipe:
Pour the batter into an oil-sprayed 8x8 or 9x9 inch square, or an 8- or 9-inch round baking pan. Bake for 30-40 minutes. When the cake is done the top will spring back when lightly tapped with fingertips. Cool completely and frost. Double the cupcake recipe to a make a 9x13 cake or a regular bundt cake. Also double the recipe to make an 8- or 9-inch double layer cake.
Options for the Fudge Frosting.
Double the Fudge Frosting recipe to frost a 9x13 inch cake. Triple the recipe for a double layer cake.
For a chocolate sauce or bundt cake glaze: Decrease cornstarch to 3 tablespoons. Drizzle the frosting while warm over a cooled bundt cake and then cool completely before storing to prevent condensation. Or drizzle over your favorite non-dairy ice cream.
Options for the Vanilla "Butter" Frosting
For Chocolate "Butter" Frosting: add 1/4 cup non-alkaline cocoa powder and decrease the powdered sugar from 2 cups to 1 3/4 cups. Beat the cocoa powder into the Earth Balance spread with powdered sugar.
For a White "Butter" frosting: Substitute Earth Balance Shortening Sticks for Buttery Sticks. Add 1/8 teaspoon of salt. Use vanilla powder.
This recipe makes plenty of frosting for 12 cupcakes and a 9x9 inch cake. Double the recipe for a 9x13 or double layer round cake.
