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Original Non-Vegan Recipe:
Ingredients for Cupcakes:
1 & 1/3 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
1/8 teaspoon salt
3 tablespoons vegan butter, softened
1 & 1/2 cups white sugar
2 eggs (using vegan egg substitute)
3/4 teaspoon vanilla extract
1 cup non-dairy milk
Ingredients for Buttercream frosting (I used a 1M Wilton Icing tip):
1/2 cup vegan butter, softened
4 & 1/2 cups vegan friendly powdered sugar
1 & 1/2 teaspoons vanilla extract
Non dairy milk (add a little at a time till consistency desired is achieved)
Preheat oven to 350 degrees F (175 degrees C)
Line a muffin pan with paper or foil liners
Set out butter to soften and mix together the vegan egg substitute
Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the vegan egg mix half at a time, beating well with each addition, then stir in the vanilla.
Add the flour mixture alternately with the milk; beat well.
Fill the muffin cups 3/4 full.
Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
Frost with your favorite frosting when cool.
Drac’s FAQ’s Playlist (check here for any questions you may have, I might have already answered them):
P.O Box Info:
Bianca “Drac Makens”
P.O Box 591086
San Antonio, Texas
Zip code: 78259
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