I am amazed at the number of people that I run into that still avoid eating anything with the word "vegan." People tell me all the time "Why even bother eating a cupcake if it's a vegan cupcake?" The funny thing is that the reason that you SHOULD eat the cupcake is because it IS vegan.
It really isn't hard to take the animal products out of a cupcake recipe. Taking out the eggs and making a few simple substitutions like replacing the butter with oil or shortening or even applesauce makes a really delicious, moist cupcake. If you don't label it "vegan" no one will ever be able to tell the difference.
I've made several different batches of vegan cupcakes but this one is my far my favorite: http://mystoryinrecipes.blogspot.com/2012/11/vegan-chocolate-cupcakes-with-coconut.html.
I love. love, love this chocolate cupcake recipe. Vegan or not, this recipe produces rich, dark, moist, chocolatey cupcakes - every time.
As much as I love the cupcake recipe, I needed to come up with a chocolate vegan frosting that was just as delicious and also nut free - which rules out my favorite coconut whipped cream. I came up with this super creamy and delicious chocolate frosting and believe me - you will NEVER miss the butter in this chocolate frosting.
The key to these yummy cupcakes is in the margarine and the soy milk. These are my favorites.
Vegan Chocolate Frosting
1 cup vegan margarine (I used Earth Balance)
2 cups powdered sugar
1 1/2 teaspoons vanilla
5 ounces melted bittersweet chocolate
1-2 Tablespoons soy milk
Cream together margarine and sugar in mixer.
Beat in melted chocolate and vanilla. Add just enough soy milk to make a spreadable (or pipeable) consistency.
Pipe onto cooled cupcakes.
As a side note - this is also a great recipe for my lactose free blog followers. Now you can have your cake - and your chocolate frosting too.
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