Vegan Chocolate Cupcakes with Almond 'Buttercream' and Raspberry Glaze
- 1 cup non-dairy milk
- 1 cup sugar
- 1/3 cup extra virgin olive oil (or other oil)
- 1 tbsp apple cider vinegar
- 1 tbsp pure vanilla extract
- 1/2 tsp pure almond extract (optional, but awesome)
- 1.5 cups unbleached all-purpose flour
- 1/3 cup cocoa powder, sifted
- 1 tsp baking soda
- 3/4 tsp kosher salt, to taste
- 1/2 cup Earth Balance buttery stick or equivalent, room temperature
- 3 cups icing sugar, sifted
- 1/2 tsp kosher salt
- 1 tsp pure almond extract (may sub. other extracts)
- 1.5-2 tbsp non-dairy milk, to achieve your desired consistency
- Condiments
- Apple cider vinegar (1 tbsp)
- Cooking & Baking
- All-purpose flour, unbleached (1 1/2 cups)
- Almond extract, pure (1 1/2 tsp)
- Baking soda (1 tsp)
- Cocoa powder (1/3 cup)
- Icing sugar (3 cups)
- Kosher salt (1 1/4 tsp)
- Olive oil, extra virgin (1/3 cup)
- Sugar (1 cup)
- Vanilla extract, pure (1 tbsp)
- Refrigerated
- Non dairy milk (1 1/8 cup)
- Other
- 1/2 cup Earth Balance buttery stick or equivalent, room temperature
Preparation
Read recipe preparation on ohsheglows.com
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Published March 8, 2011 (1 year ago).
5 people saved this recipe.
