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Saturday, 21 October 2017

Vegan s'mores cupcake recipe

Vegan, quick & easy

S'mores are usually an American campfire treat. I've never had one as we don't have them in the UK, but I've heard of them on TV shows etc, I had to bake them into cupcakes! My first thought for everything- haha!


These cupcakes are absolutely divine! The most chocolaty, moist and light cake topped with a chocolate fudge frosting with toasted marshmallows, cookie crumbles and melted dark chocolate...I need to stop drooling writing this! Plus it's all 100% vegan, yay!
Everyone who's tried one of these cakes has been more than impressed & asked for another!
I'm sure you're going to love these cakes as much as I do!

Preparation- 10 minutes
Baking time- 18-20 minutes
Makes- Around 10
Level- Easy

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Ingredients for the cupcakes
-240ml of almond milk
-1 teaspoon of apple cider vinegar
-210g of self-raising flour
-100g of golden caster sugar
-1 tablespoon of cacao powder
-1/2 teaspoon of baking powder
-1/2 teaspoon of bicarbonate of soda
-60g of coconut oil (Melted)

Ingredients for the frosting
-Vegan buttercream
+
-5 tablespoons of cocoa powder
-1 teaspoon of vanilla extract (I use vanilla bean paste)

To decorate
-Vegan marshmallows (I use Freedom Mallows)
-Digestive biscuits (You can get my recipe here)
-Dark chocolate (Melted)
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To make the cupcakes
Step 1- Preheat your oven to 180 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, baking powder and bicarbonate of soda.
Mix well to combine.
Step 4- Add the melted 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 recipe here.
I added some cocoa powder to the buttercream to create a fudgey frosting and swapped the vanilla extract with vanilla bean paste for a stronger flavour. It tastes delicious! 
Step 9- Transfer the buttercream into a piping bag and snip off the tip (or use a round nozzle). Pipe bulbs of frosting onto each cupcake, top with crushed cookies, melted dark chocolate and marshmallows.
I toasted my vegan marshmallows under the grill for a few seconds to slightly crisp them off.

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

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Holly Jade
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1 comment

  1. You can make vegan s'mores! it's super easy, I can comment how to do that if you want.

    ReplyDelete

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