Quick and easy chocolate cupcakes with strawberry frosting. {vegan}

Chocolate Cupcakes With Strawberry Frosting

Don’t bother me with a bouquet of flowers, or fancy jewellery. If you want to win my heart, do it with chocolate! ❤️❤️❤️

Quick and easy chocolate cupcakes with strawberry frosting. {vegan}

Quick and easy chocolate cupcakes with strawberry frosting. {vegan}

You’ve seen this cupcake recipe here before. It’s become my go-to recipe for chocolate cupcakes because of it’s lovely chocolatey flavour, not to mention it’s ridiculously quick and easy to make! But enough about the cake. For me, cupcakes are all about the frosting 😉

I’ve been experimenting with strawberry frostings for a while now, and am really excited about this one! In the past, I’ve tried both expensive and inconvenient ingredients to achieve a strawberry frosting (with varying degrees of success), yet the solution was in my fridge the whole time… This frosting gets its delicate strawberry flavour and natural pink colour come from the addition of strawberry jam! It’s that simple.

Quick and easy chocolate cupcakes with strawberry frosting. {vegan}

If you give these cupcakes a try, snap a picture and tag me @themisfitbaker on Instagram. I’d love to see how they turned out! 😃

 

Chocolate Cupcakes with Strawberry Frosting

Recipe Type: Dessert
Makes: 12 cupcakes

Quick and easy chocolate cupcakes with strawberry frosting. {vegan}

Quick and easy chocolate cupcakes with strawberry frosting.

Ingredients:

cake:

  • 1 1/2 cup All-Purpose Flour
  • 3/4 cup Granulated Sugar
  • 1/3 cup Cocoa Powder (sift if lumpy)
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 cup Plain Non-Dairy Milk (I used unsweetened almond)
  • 6 tbsp Grapeseed Oil (or other light tasting oil)
  • 2 tbsp Apple Cider Vinegar
  • 1 tsp Vanilla Extract
  • 1/2 tsp Chocolate Extract (optional)

frosting:

  • 6 tbsp Vegan Butter (I used Earth Balance)
  • 6 tbsp Shortening
  • 2 1/2 cup Confectioners Sugar
  • 2 tsp Plain Non-Dairy Milk (I used unsweetened almond)
  • 1 tsp Vanilla Extract
  • 6 tbsp Strawberry Jam*

 

Instructions:

to make the cupcakes:
Pre-heat oven to 350°F and line muffin tin with paper liners.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Set aside.

In another bowl, add the milk, oil, vinegar, vanilla extract, and chocolate extract (if using). Whisk until thoroughly combined. Add to the dry mixture and whisk until smooth.

Divide batter evenly between the lined muffin cups. Bake for 16 – 20 minutes, or until an inserted toothpick comes out clean.

Allow to cool for 5 minutes before transferring to cooling rack. Cool completely.

to make the frosting:
Beat the vegan butter and shortening together until smooth. Add the sugar and beat until light and fluffy (1 – 2 minutes). Beat in the milk and vanilla. Add the jam and beat on high for another 2 – 3 minutes, scraping down sides of the bowl as necessary.

to assemble:
~Swirl top variation~
Take a (completely cooled) cupcake and using a serrated knife, cut off the top of the cupcake.

Fill a piping bag, fitted with a large tip (I used a Wilton #1M). Pipe a layer of frosting onto the base of the cupcake.

Place the cupcake top over the frosted base and press down lightly to secure.

Fill a pipping bag, fitted with a medium tip (I used a Wilton #22). Top cupcake with a small swirl of frosting.

Repeat with the rest of the cupcakes.

~Heart cutout variation~
Take a (completely cooled) cupcake and using a serrated knife, cut off the top of the cupcake.

Fill a piping bag, fitted with a large tip (I used a Wilton #1M). Pipe a layer of frosting onto the base of the cupcake.

Using a small heart shaped cookie cutter, cut a heart shaped hole into the centre of the cupcake top. Set heart aside for snacking on or using with another project.

Place the cupcake top over the frosted base and press down lightly to secure.

Fill a pipping bag, fitted with a medium tip (I used a Wilton #22). Pipe frosting into the heart shaped hole to fill.

Repeat with the rest of the cupcakes.

 

Notes:
*Choose a good quality jam, with strawberries listed as the first ingredient (not sugar). I used Crofter’s Organic Strawberry. If your jam is lumpy, run it through a blender or food processor, as it needs to be smooth to blend properly into the frosting.

 

http://www.themisfitbaker.com

 

Quick and easy chocolate cupcakes with strawberry frosting. {vegan}

 

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19 thoughts on “Chocolate Cupcakes With Strawberry Frosting

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