Friday, 23 December 2011

Chocolate Cupcakes & Chocolate Cream Cheese Buttercream

Very cheeky chocolate cakes that are completely vegan!

For cakes
200g Gluten Free Dove's Farm Plain Flour
200g Sugar
4 tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
5 tablespoon vegetable oil
1 teaspoon vanilla extract
1 teaspoon cider vinegar or white wine vinegar
250ml water

The method
Preheat over 180C (GM4) and put 12 muffin cases in the muffin tray.

Sieve flour, sugar, cocoa, baking powder, and salt.

Add oil, vanilla, vinegar, water mix till smooth.

Whisk for a couple of minutes to make sure there is a lot of air in the mixture which will help them rise as there are no eggs in the mixture.

Pour into muffin cases and bake for about 20 minutes or until risen and spongy.

Remove and allow to cool completely.

The buttercream - this is not completely sugar-free but it does use unrefined icing sugar, which is better than the usual highly refined icing sugar.

About 500g vegan or lactofree cream cheese
4-6 tablespoons cocoa powder 

2 teaspoon extract 
10-12 tablespoons unrefined icing sugar (

You may want less, so it could be best to make half the amount first and then make some more if its not enough - but it is quite rich!

Blend all the ingredients together until well mixed and smooth and then spread on top of the cakes.

If you want to make them even more luxurious then put 60g of Xylitol Chocolate and 60g of Pecans in the blender and mix until they're broken up into small chunk and spoon to cover the top of each cake. Yum!

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