Rich and I made these delicious cupcakes (by request) to take to a friends house not too long ago, as we were invited over for dinner. Decadent double dark chocolate vegan cupcakes, totally yummy. I used Rich's mum's recipe for the cake and a made a light "butter cream" using the cooked frosting method, which was veganized using non-dairy milk and buttery sticks. I find that it's less sugary and dense than traditional butter cream and has more of a whipped cream texture. There's just something about sickly sweet and dense frosting that is filled with vegetable shortening, butter and tonne of icing sugar that erks me or makes me scrape it all off, but a thin, thin layer. The worst is when there's way too much shortening in a frosting and it ends up having the mouth-feel of wax, leaving an unsavoury film on the tongue. Aaaaah.
But then again, I don't have a sweet tooth and will usually choose salty snacks over sweet.
Either way, these cupcakes are delicious and I will always enjoy baking and decorating them over eating them! More for you, right? They're chocolaty, moist, not too heavy and perfect for vegans and non-vegans alike. Trust me, no one would be able to tell they're vegan.