Vegan Chocolate Cupcakes with Mary from Inside a British Mum's Kitchen {guest post}

TGIF! And what a Friday here on CCS! I invited another of my foodie friends to guest post. Everyone, meet Mary - the author of Inside a British Mum's Kitchen blog. Mary is a gorgeous mom of 4 girls, born in UK, living in US. Hence the name of her blog. She makes some incredibly tasty dishes and desserts. Her Eaton Mess is not only beautiful but a no-bake dessert - which we all need in our lives right now. If you are looking for a great Summer salad, you have to try her Watermelon with Crushed Mint and Rosewater. Need another burger version? Mary shared a recipe for The Best Burger with all the Trimmings on her blog. To-die-for! Oh and check that: she brought cupcakes!! Do you know how I crave cupcakes? With chocolate frosting? Thought so. :) Take it away, Mary! 

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Hello, I’m so delighted to guest post on Anna’s wonderful blog today!  I simply love Crunchy, Creamy, Sweet. The desserts are luscious and Anna’s photography is inspiring.  It’s always a treat to visit and I was delighted when she asked me to write a guest post for her.

I have a blog http://insideabritishmumskitchen.blogspot.com which chronicles my culinary life feeding my family of six. Writing it has been a fantastic journey and I’ve made some wonderful “blog” friends. I love the special connection with other bloggers as we’re all passionate about the same thing.

I decided to bake some chocolate cupcakes today, with a slight twist. These are vegan cupcakes. Trust me when I tell you they’re delicious. I promise. The added bonus is that you can whisk them up in literally two minutes. They’re so good I was lucky to get the frosting on and take a picture before my children polished off the lot. The sponge is light and springy and the frosting is oh so creamy and luscious. I hope you love them too.

Vegan Chocolate Cupcakes

Adapted from Candle 79 Cookbook.

1 cup of white spelt flour or all purpose flour (sifted)
½ cup of cocoa powder (I used Hershey’s)
1 teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon ground cinnamon
1 cup of almond or soy milk
½ cup maple syrup
½ cup safflower oil
¼ cup sugar
1 teaspoon apple cider vinegar

Heat the oven to 350F.
Line a 12 cup cupcake tray with paper liners.
In one large bowl mix together the flour, cocoa, baking powder, baking soda and cinnamon. Combine well.
In another bowl mix together the milk, maple syrup, safflower oil, sugar and apple cider vinegar.
Pour the wet ingredients into the dry ones and mix until everything is thoroughly combined. The mixture will be quite liquidy.
Fill the prepared cupcake liners with the batter just over half full.
Place in the oven for approx 20 minutes until risen and springy.
Remove from oven and cool.

Chocolate Frosting

4 oz Earth’s Best vegan butter spread or regular butter
4 oz cocoa powder
1 teaspoon vanilla extract
1 ½ cups confectioner’s sugar
¼ cup almond or soy milk
Pinch of salt

Place all the ingredients into the bowl of an electric mixer with paddle attachment and beat until smooth.

If the frosting is too thick add a little more soy milk, if it’s too runny add a little more confectioner’s sugar.

Frost cupcakes, decorate with sprinkles if desired.

Don't you just wish you could grab one of these right through the screen? I mean look at that frosting!! And the sprinkles! Oh yes, as soon as the heat waves is gone - these are going to honor my table. Yum!

Thank you so much, sweet Mary, for stopping by CCS and sharing these fabulous cupcakes with us. It was a pleasure to have you here!

I hope you will stop by Mary's gorgeous blog and stay a while, browsing her site. You won't be disappointed. You can also find her on Facebook, Twitter and Pinterest.

xoxo,