Yveta Chylová
Chocolate cupcakes with cocoa mascarpone frosting
pečené dobrůtky před asi 10 roky z www.sproutedkitchen.com
Ingredience
- 1 cup non-dairy milk
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. vanilla extract
- 1 cup natural cane sugar
- 1/3 cup melted coconut oil or grapeseed oil
- 1 cup unbleached all purpose flour
- 1/2 whole wheat pastry flour
- 1/3 cup natural cocoa powder
- 1 tsp. baking soda
- 1/2 tsp. sea salt
- 8 ounces mascarpone
- 2 Tbsp. unsalted butter
- 1 cup powdered sugar
- 3 Tbsp. cocoa powder
- 2 Tbsp. milk, as needed
- 1/2 tsp. vanilla extract
Postup
Preheat the oven to 350'.
In a mixing bowl, combine the non-dairy milk and vinegar. Let them sit for a few minutes (this creates a vegan buttermilk). Add the vanilla, sugar and coconut oil and stir to mix.
In another bowl, sift together both flours, cocoa powder, baking soda and salt. Add the wet mixture to the dry mixture and stir to combine. If the coconut oil gets chunky because it got cold, use a mixer or whisk to break it up (Angela suggests an electric mixer but I was afraid it would make the cake tough).
Grease a muffin tin or line it with liners. Fill the vessels 3/4 full for 10 cakes, 1/2 full for 12. Bake on the middle rack for 21-24 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
While the cupcakes cool, make the frosting. With a hand or stand mixer, combine the butter, mascarpone, powdered sugar, cocoa powder, vanilla and milk and mix until smooth - adding a tiny splash of milk as needed to thin the frosting. When the cakes are cool, frost them and top with a bundle of fresh strawberries.