Chocolate Vanilla Cupcakes

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 In Cakes
Chocolate Vanilla Cupcakes | Anita's Organic Mill
These vanilla frosted chocolate cupcakes are delicious, easy to make, dairy free and egg free - A perfect treat for a special celebration!
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 12 cupcakes

Ingredients
 

  • 1 cup Non-dairy milk
  • 1 tsp Apple cider vinegar or lemon juice
  • 1 tsp Vanilla extract
  • 3/4 cup Anita's Organic Cane Sugar
  • 1/3 cup Neutral oil (sunflower/canola/extra light olive oil)
  • 1/2 cup Anita's Organic Cocoa Powder
  • 1/2 cup Anita's Organic Emmer Flour or Spelt Fine Grind Flour or Whole Wheat Pastry Flour
  • 1/2 cup Anita's Organic All Purpose White Flour (or All Purpose White Spelt Flour)
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1/4 tsp Salt

For the frosting:

  • 1/2 cup Non-dairy 'butter' or regular, room temp.
  • 1/2 cup Vegetable shortening, room temp
  • 3 1/2 cups Icing sugar, sifted
  • 1 Vanilla bean, split lengthways and remove the seeds
  • 2 to 4 tbsp Non-dairy or regular milk

Instructions
 

  • Preheat the oven to 350˚F and line a muffin tin with 12 paper liners.
  • In a large bowl mix together the milk and vinegar, set aside to curdle for about 5 minutes.
  • Add the sugar, oil and vanilla extract to the milk and stir well.
  • In another bowl sift together the cocoa powder, flours, baking soda and baking powder. Add the salt and mix well.
  • Add the dry flour mixture to the wet mixture ½ cup at a time. Gently mix the flour in with a balloon whisk until all the flour is fully incorporated, to make a smooth batter.
  • Fill each paper liner ¾ full and bake in the oven for 20 to 22 minutes. Insert a wooden toothpick in the centre of the cupcake to test it is done. The toothpick should be clean when removed.
  • Let the cupcakes cool in the tray for about 10 minutes and then move them to a wire rack to finish cooling. When fully cooled decorate with frosting.

To make the frosting:

  • In a stand mixture beat together the ‘butter’ and shortening until soft and fluffy. Slowly add the sifted icing sugar ½ a cup at a time and beat into the butter mixture. Stop to scrape down the sides often. Keep adding the icing sugar until all is fully incorporated (add a little milk when it starts to get too stiff). Slice the vanilla bean along its length and carefully scrape out the seeds with a teaspoon. Add the vanilla seeds to the mixture and mix well. Add more milk if needed and beat the mixture for 5 to 7 minutes until soft, light and fluffy.
Showing 2 comments
  • Mgh

    Great flavor! I love the cupcake cake recipe. The only thang I change was the frosting as I don’t like using vegetal shortening and I end up using butter.

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