Here’s a cupcakes recipe you’ll love forever.
It’s a little bit different from most cupcakes you’ll see on the blog because the cake is made using a different recipe than many other cupcakes on the market.
I chose to make this cupcake to be vegan because I’m vegan, and I was looking for something that was quick, easy, and didn’t require a lot of effort.
The reason why I wanted this cupcakes to be perfect forever is because it’s my favorite.
I’ve had it for years and I love it!
Here are the ingredients for this vegan cupcake recipe: 1 cup cake flour 1 cup coconut oil 1/2 cup unsweetened cocoa powder 1/4 cup vanilla extract 1 tsp baking soda 1 tsp ground cinnamon 1/8 tsp salt 1 cup sugar 1/3 cup all-purpose flour 1 tsp instant coffee 1/6 cup milk, for making the icing 1/16 cup almond milk, to make the frosting (optional) Preheat oven to 350 degrees F (177 degrees C).
In a bowl, combine the cake flour, coconut oil, cocoa powder, and vanilla extract.
In another bowl, whisk the dry ingredients until combined.
Add in the milk and the eggs and whisk until combined; the mixture will be sticky.
Fold in the icing and mix until just combined.
Divide the batter into two 9-inch rounds.
Bake for 15 minutes.
Cool on a rack for 15-20 minutes before frosting.
(You can leave the cupcakes in the pans and cool completely before frostering.)
For the frostings, melt the chocolate and cocoa powder.
In a bowl or a small bowl, beat the oil and the vanilla until smooth.
Add the powdered sugar and beat until well combined.
Fold the frosted cake mixture into the batter.
Roll the cupcake into the frosters and place them on a baking sheet.
Bake for 20-25 minutes until the cup cakes are set.
For serving, sprinkle the icing on the cupcakes.
When the frostees are set, slide a toothpick under the top of each frosted cupcake and remove the toothpick to reveal the frostee.
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