hello! today i've a recipe for some awesome chocolate cupcakes that i've been using for years, but never actually got around to sharing on ALA. they're super moist, light and extra chocolaty! topped with my fool-proof classic buttercream, it's a match made in heaven - especially for the festive season! i've decorated these as little green baubles (ish?) to celebrate the decorating and setting up of my christmas tree!! yay!!
after starting the week with sweltering temperatures, melbourne is officially having a temper tantrum. one minute we're freezing cold, and the next minute we're waaaaay too warm. it's more indecisive than me in a ceramics store. but where is are my warm summer nights? where the crisp mornings fading into sunny afternoons??? if i'm going to live in a climate that's not going to give me white christmases, i at least want a solid summer to preempt the holiday season. where's the solid summer??
i've officially been on holidays for two weeks now and my days have been filled with baking, writing, watching gilmore girls on marathon (i'm halfway through season three!) and wrapping christmas presents. here's a checklist of all the people i've got gifts for mum ✔️ dad ✔️ tom ✔️cards for friends ✔️ , but i still need to figure out what to get for more extended family members that isn't a christmas decoration or chocolate, because i think i've used those too many times.
anyway, after taking a couple of days off #littlealiceblogmas i'm back with cupcakes! stay tuned for tomorrow's recipe, where we're back to regular programming :D
1 1/3 c + 2 tbsp plain flour
1 tsp bicarb soda
1/3 c cacao powder
1 c caster sugar
1 cup unsweetened almond milk
130g vegan butter, melted, cooled
1 tsp vanilla extract
for the buttercream
220g vegan butter
530g icing sugar, sifted
1 tsp vanilla extract
yellow, blue and red food colouring optional
preheat the oven to 180 degrees celsius and line a muffin tray with cupcake cases.
in the bowl of an electric mixer, sift the flour, bicarb soda and cacao powder together. whisk through the caster sugar.
in a medium bowl, whisk together the almond milk, eggs, vegan butter and vanilla. make a well in the dry mix and pour in the wet mix. on a low setting beat the mixture, turning the setting to high once all the dry mix has been incorporated. mix on high for 5 minutes or until pale and creamy.
divide the batter between the cupcake cases and bake for 30 minutes or until a skewer comes out clean.
leave the cupcakes to cool, before frosting them with the buttercream. store at room temperature in a sealed container.
to make the buttercream
cream the butter and sugar together until pale and creamy. add the vanilla and beat for another 4 minutes on high. divide the frosting into smaller bowls and colour them as desired. chill the frosting in the fridge for 20 minutes before icing the cakes.