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Vegan Olive Oil Chocolate Cupcakes


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Ingredients

24 portion(s)

Cupcakes

  • 450 grams soy milk or almond milk
  • 20 grams vinegar
  • 140 grams extra light olive oil
  • 2 teaspoons vanilla extract
  • 250 grams Self Raising Flour
  • 60 grams cocoa
  • 350 grams sugar
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Recipe's preparation

    Cupcakes:
  1. Preheat fan forced oven 180 c 

     

  2. Preheat fan forced oven 180 c 

     

    Weigh in milk and vinegar.

     

    Let sit while you line 24 cupcake cases.

     

    Weigh in oil and vanilla. Sp 5/5 secs

     

    Weigh in flour, sugar and cocoa. Sp 5/10 secs

     

    Pour into cupcake cases, bake for 15-17 mins until springs back

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Tip

You can supstitute any vegetable oil into this recipe, but do not use regular evoo as the taste is too strong.

The vinegar will curdle the milk, making the crumb nice and soft. white/brown/acv will do but NOT extra strength ACV

Use vegan "buttercream" to frost. Frosting in picture is not vegan (cream cheese frosting), if you have a pic of my cupcakes frosted with vegan frosting, please share!


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  •   frosting  just nutilex,

    Submitted by Ange86 on 1. July 2016 - 19:07.

     

    frosting  just nutilex, icing sugar, rosewater flavour and peach food colouring. I have sprinkled eatable glitter ontop for a special effect for my daughters first birthday party. These were just a test run so can't wait for the actual thing in a week. 

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  • Really tasty and moist. i

    Submitted by Ange86 on 1. July 2016 - 15:44.

    Really tasty and moist. i used nutiflex for icing and it came out really well. 

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