Large vegan basil chocolate cupcake

Vegan Basil Chocolate Cupcakes

Collections: Chocolate Dessert Vegan

Featured Ingredients

"Dutched" cocoa has undergone alkalization to reduce its natural bitterness. This smooth, rich and mellow flavor is ideal for hot cocoa... Size Options
$5.99 Glass jar, 1/2 cup (wt. 2.5 oz)
Vanilla bean paste offers all of the delicious flavor of vanilla beans without the hassle of splitting and scraping. Whole vanilla beans... Size Options
$27.99 Glass jar, 4 ounce
A gelling agent that is derived from seaweed, making it a great de facto replacement for meat based gelatin, and ideal for vegetarians.... Size Options
$11.49 Glass jar, 1/2 cup (wt. 3 oz)

Vegan Basil Chocolate Cupcakes Recipe

Ingredients
  • Cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1 cup brown sugar
  • 4 tablespoons Dutched cocoa powder
  • 2 teaspoons baking powder
  • 1 1/4 teaspoon baking soda
  • 3/4 cup unsweetened rice milk
  • 1/4 cup dried California Sweet Basil
  • 1/4 cup canola or sunflower oil
  • 1 medium zucchini or carrot, peeled and finely grated
  • Vegan Basil Frosting:
  • 1 cup unsweetened rice milk
  • 1/4 cup dried Sweet California Basil, powedered in a coffee grinder or food processor
  • 1/4 cup all-purpose flour
  • 1 cup vegan margarine
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla paste
  • 1 teaspoon agar powder
  • {{ buttonText }}
Preparation Instructions

-Preheat oven to 350 degrees.

-Bring rice milk to boil, turn off heat. Stir in basil, let steep. When cool, strain out basil, reserve liquid.

-In stand mixer with whisk attachment, on lowest setting, stir together flour, sugars, cocoa, baking powder, and baking soda.

-In large measuring cup mix basil infused rice milk, oil, and zucchini (or carrot). Pour into flour mixture, stir to incorporate then increase speed to medium and let whisk for 5-8 mins.

-Line cupcake pans and fill each cup half way with batter. Hint: use a measuring cup to pour batter into cupcake liners. (makes about 40-50 mini cupcakes)

-Bake about 15-20 mins, until toothpick inserted in center comes out clean.

Frosting:

-In saucepan whisk together basil, rice milk, sugar, and flour. Turn heat to med-low and stir constantly until thick and paste-like to fully cook off raw flour taste. This will take awhile of stirring and become so thick that it is difficult to stir, if it gets too thick for a metal whisk it helps to switch to a wooden spoon. Cool paste in fridge.

-In stand mixer with whisk attachment, cream margarine. Add paste and agar. Increase speed to high, whisk until fluffy. It will look clumpy at first but will smooth out after more whisking.

- Scrap into piping bag with number 32 tip and pipe onto cooled cupcakes.

Pinterest

Share Your Recipes!

Do you have a recipe you'd like to share with The Spice House community? We are currently gathering recipes to include in our collection and we would love to share yours online.

Submit Yours

0 Comments

No ratings yet. Be the first!