CHANEL’S FAMOUS PINK VELVET CUPCAKES (vegan)
Coco’s HQ are so in love with these little beauties by @mrsdelice of @ cakecultlondon! We hope you love this recipe as much as we do. Happy Baking xx
Cupcake Ingredients:
220g self-raising flour
190g granulated sugar
10 grams of Cacao Barry Extra Brute cocoa powder
½ tsp baking powder
1/4 tsp bicarbonate of soda
¼ tsp salt
210ml alternative milk
15 ml apple cider vinegar
1/4 tsp Littlepod Chocolate Extract
75ml vegetable oil (non flavoured oil such as vegetable or sunflower)
Buttercream Cream Cheese Style Frosting ingredients:
500g icing sugar
250g block of vegan margarine
1/2 tsp cider vinegar or lemon juice
Tip
You can add 100g of your favourite vegan cream cheese to this buttercream if you wish, if you do so, just add 100g extra of icing sugar to this for stability.
METHOD:
1. Preheat oven to 160C (or 150C for a fan oven) and get 12 cupcake cases in the cupcake / muffin baking tray!
2. Combine all your wet ingredients and set aside.
3. Now combine all your dry ingredients (preferably sifting them) and mix with a whisk or your stand mixer on low speed.
4. Finally, combine your wet and dry ingredients together well by pouring your wet ingredients into the dry ingredients bowl, working quickly and making sure you do not over mix the mixture.
5. Spoon into the cupcake cases. I love to use my cookie scoop and fill the cases about 2/3 full so that it's even mixture in each.
6. Bake for 21-25 minutes, until the middle of the cupcakes comes out clean when poked with a skewer! Once the cakes are baked, leave to cool on a wire rack.