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Thursday, 12 December 2019

Chocolate penguin cupcakes recipe

Vegan. 

How cute are these cupcakes?
Easy, moist and delicious chocolate cupcakes with a silky smooth cookie butter core, topped with a whipped vanilla buttercream with a white chocolate coated oreo cookie and a pink buttercream scarf.

These are the perfect cupcakes for the whole family to get involved in making over the Christmas holidays.

Preparation- 40 minutes
Baking time- 18-20 minutes
Makes- Around 10
Level- Easy

...
Ingredients for the cake
-240ml of dairy-free milk
-1 teaspoon of apple cider vinegar
-210g of self-raising flour
-2 tablespoons of cocoa powder
-100g of golden caster sugar
-1/2 teaspoon of baking powder
-1/2 teaspoon of bicarbonate of soda
-60g of coconut oil (melted)

Ingredients for the core
-1 jar of Biscoff spread (cookie butter)

Ingredients for the buttercream
-120g of dairy-free butter 
-250g of icing sugar
-1 teaspoon of vanilla bean paste (you can use extract)
-1 teaspoon of dairy-free milk (if needed)

Extras
-Dairy-free white chocolate
-Orange food gel
-Black food gel
-Pink food gel
-1 pack of Oreo cookies
...

To make the cupcakes
Step 1- Preheat your oven to 180 degrees c.

Step 2- In a small bowl, combine the dairy-free 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, cocoa powder, sugar, 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 cupcake cases 3/4 full with the 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/decorating.

Fill the core (optional)
Step 1- Using an apple corer, core the middle of the cupcakes.

Step 2- Add the Biscoff spread into a piping bag and pipe some into each cupcake.

To make the frosting
Step 1- Cream the butter in a bowl, on high speed until creamy. I use my stand mixer with the balloon whisk attachment.

Step 2- When your butter/margarine is creamy & light in colour, add in the icing sugar and vanilla bean paste/extract.
Whizz together until fluffy & fully combined.
Add a splash of dairy-free milk if the buttercream is too thick.

Step 3- Separate a small amount of the buttercream for the scarf, eyes and nose.

Step 4- To a small amount of the buttercream mix in the black gel (for the eyes).
 To another small amount mix the pink food colouring (for the nose).
 Then mix in pink food gel to the rest of the buttercream for the scarf. 

Step 5- Transfer the vanilla buttercream into a piping bag fitted with a round nozzle.

Step 6- Pipe a swirl of buttercream onto each cupcake, then pop the cakes aside.

Step 7- Melt some dairy-free white chocolate and add it into a piping bag.

Step 8- Pipe on the outline of the penguin's face onto an oreo cookie and fill in with the white chocolate.

Step 9- Add on two small dots for the eyes and an orange carrot for the nose.

Step 10- Place the penguin faces unto the top of the cupcake, and pipe a scarf around the head with the pink buttercream.

I also broke some Oreos in half and added them on the sides of the cupcakes for the wings.


Serve these cupcakes 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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