I had a birthday and Mother's Day to make something for so I figured one batch of cupcakes would stretch for everyone. I used this variation on my Best Chocolate Cake Recipe to make cupcakes. First time was a dismal fail, second time...perfection. My friend was quoted to saying "This is the best icing I've ever had".
Rich Chocolate Cupcakes with Chocolate Mousse Icing
200g self raising flour (or plain flour with 2 tsp baking powder)
125g vegan butter
1/2 tsp vanilla extract
275g caster sugar
2 egg replacers (as per instructions on packet)
60ml non-dairy milk
165g vegan butter
4 cups icing sugar
40 ml soy or non-dairy milk
1 teaspoon vanilla extract
2/3 cup cocoa
Method for Cake
Preheat oven to 180C. Line your cupcake tin with wrappers.
In a large bowl beat the butter and caster sugar until creamed.
Add in egg replacers and vanilla extract and mix well.
Sift in flour and cocoa and mixed through by hand first (so that it doesn't fly everywhere) and then mix well with beaters.
Slowly add in milk while beating.
Spoon down the sides and beat until smooth.
Spoon into cupcake wrappers around 1/2 - 2/3 full as they will rise and bake for 20mins.
To test if ready place a metal skewer or knife in the middle of the cake, if it comes out clean it's ready. If not just keep baking for an extra 5-10 minutes at a time until done.
In a large bowl add vegan butter and sift in icing sugar.
Stir through by hand and then use beaters.
Add vanilla extract and sifted cocoa powder.
Slowly add in a small amount of milk at a time while mixing. You may not need all the milk.
If the consistency is separated add more icing sugar or cocoa depending on taste preference.
Spoon down sides and mix until smooth. Icing should be thick enough to pipe.
You can keep in fridge until ready.
To pipe I just use a zip lock bag with a small hole cut at one end then insert the piping tip and hold it as I ice.