Callebaut Vegan Cupcakes with Vegan Chocolate Buttercream
Servings: 9
Equipment
- 2 Mixing Bowl
- Cupcake Tin w/ Liner
- Oven
- Rubber Spatula
- Stovetop
Ingredients
Cup Cake - 1
- 6.7 oz All-Purpose Flour
- 7.4 oz Caster Sugar
- 1.1 oz deZaan Holland Rich Terracotta 20/22% Dutched Cocoa Powder
- .1 oz Salt
- .2 oz Bicarbonate of Soda
Cup Cake - 2
- 2.6 oz Olive Oil
- .5 oz White Vinegar
- 8.5 oz Cold Water
- .7 oz Callebaut 811 54.5% Dark Couverture Chocolate Callets (melted)
Chocolate Buttercream
- 4.4 oz Callebaut 811 54.5% Dark Couverture Chocolate Callets (melted)
- 4.4 oz Soy Milk
- 1.8 oz Soya Butter
Instructions
Cup Cake - 1
- Mix flour, sugar, 1.1 oz deZaan Holland Rich Terracotta 20/22% Dutched Cocoa Powder, salt, and bicarbonate of soda in one mixing bowl.
Cup Cake - 2
- In a separate bowl, mix oil, white vinegar, cold water, and .7 oz Callebaut 811 54.5% Dark Couverture Chocolate Callets.
- Mix the dry and wet ingredients together to create the cupcake mixture.
- Divide the mixture into individual cases in a cupcake tin.
- Bake for 15-20 minutes at 356℉/180°C.
Chocolate Buttercream
- Mix soya milk, soya butter, and 4.4 oz Callebaut 811 54.5% Dark Couverture Chocolate Callets together to create a smooth consistency.
- Once cool, top the cupcakes with the buttercream and add sprinkles or fresh fruit as desired.Enjoy!