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Tuesday, 27 June 2017

Vegan mocha cactus cupcake recipe

Vegan, wheat-free, gluten-free

As you may have seen on my social media, I am obsessed with cacti! 🌵
I picked up some mini cacti from Ikea and ever since then, I've fallen in love with them. They look super adorable and tropical.
What better way to show my love for these little succulents than with cupcakes?!
I wanted to make cactus cupcakes for ages. I had all of the right piping tips, hence why I made these little guys.
The cakes are chocolate and coffee flavoured (Mocha) with a delicious light and fluffy coffee buttercream. Absolutely scrumptious!!! 
These cakes are easy to make, 100% vegan and gluten/wheat-free and are super fun to make and especially decorate!

Preparation- 5 minutes 
Baking time- 18-20 minutes
Makes- Around 10 cupcakes
Level- Medium

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Ingredients for the cakes
-240ml of almond milk
-1 teaspoon of apple cider vinegar
-210g of self-raising flour (I use gluten-free)
-100g of golden caster sugar
-2 tablespoons of cacao powder
-1 tablespoon of coffee powder (I use espresso)
-1/2 teaspoon of baking powder
-1/2 teaspoon of bicarbonate of soda
-Pinch of salt
-60g of coconut oil (melted)

Ingredients for the buttercream
-Vegan buttercream + green food colouring and espresso powder
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Step 1- Preheat your oven to 160 degrees c and line a cupcake tin with cupcake cases.

Step 2- In a small bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.

Step 3- In a large mixing bowl, sift the flour, sugar, cacao powder, coffee powder, baking powder, bicarbonate of soda and salt.
Mix well to combine.

Step 4- Add the coconut oil to the 'buttermilk' and whisk to combine.

Step 5- Add the wet ingredients into the dry and mix until a smooth batter.
Step 6- Fill the cases 3/4 full with the delicious batter.
Make sure to tap the tins on the worktop to remove any air bubbles.
Step 7- Pop the cakes into the preheated oven and bake for 18-20 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.

Step 8- Place the cupcakes on a cooling rack and allow to cool fully. 
Once cool, pop them into a sealed container to keep them fresh before frosting.

Prepare your buttercream
Get my buttercream recipe here.

Instead of the vanilla extract, I used espresso powder and added some almond milk to create a thick and creamy texture.
To get the cactus green colour, I used a few drops of green food colouring. It's really effective. 
Tall cactus
To make the tall cactus, I added a cocktail stick into a strawberry and stuck it into the middle of the cupcake. Using a small petal tip start piping from the bottom of the strawberry pulling off when at the top to create lines, overlapping and added on some white rock sprinkles to replicate the spikes.

Large spike cactus
To make the spikes, I use a patisserie piping tip to create spikes, adding hard pressure then pulling off.

Small spike cactus
To make the small spikes, I used a Wilton 2d tip adding pressure then pulling off to create spikes.

Spiky ball cactus
To make the spiky ball cactus, I used a patisserie piping tip adding a large ball of buttercream, wiggling the tip and pulling off at the top.

I also added some mini pink flowers with buttercream coloured pink, using a mini flower piping tip.


Serve fresh or store in a sealed container in or out of the fridge, the buttercream will firm up at room temperature. 


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Holly Jade 
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