Chocolate Beer Cupcakes screams St. Patrick’s Day. I can not think of any other day or any other way to set aside my general distaste for beer and crack open a cold one. These chocolate cupcakes with their hint of brew are perfect little delicious treats that are call for celebration.
How to make Vegan Chocolate Beer Cupcakes?
Yields 12 cupcakes
1 1/2 cup all purpose flour
1 cup packed brown sugar
1/3 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup stout beer (vegan)
1/2 cup canola oil
2 tablespoons apple cider vinegar
1 tablespoon pure vanilla extract
Preheat oven to 350 degrees F and line a 12 cup cupcake tin with baking papers.
In a large mixing bowl, whisk together all purpose flour, brown sugar, cocoa powder, baking powder, and salt.
In a separate bowl, whisk together stout beer, canola oil, apple cider vinegar, and vanilla extract.
Combine wet ingredients with dry ingredients into one bowl. Whisk them together until no dry patches appear, but a few small lumps remain.
Use a ice cream scoop to evenly distribute chocolate beer cupcake batter throughout a lined cupcake tin.
Bake for 18 minutes in a preheated oven. When the cupcakes are done, you should be able to stick a toothpick into the center cupcake and have it come out clean.
Allow to cool before decorating.
About The Sweetest Vegan:
Have your cake, decorate it, and eat vegan too! The Sweetest Vegan has such an insatiable appetite for vegan desserts, pastry, and sugar art; she decided to share her recipes and techniques with the world. Learn how to enjoy the vegan lifestyle through bubbly baking how to videos and easy-as-pie decorating tips.
I hope my Vegan Chocolate Beer Cupcake demonstration helped you, but if it did not, here are some other chocolate beer desserts sure to help you celebrate St. Patrick’s Day.
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