Vegan Double Chocolate Rose Cupcakes
Hello & Happy Friday!!
I’ll be honest, I’m not the best baker. I have a creative personality and organically don’t like to be so exact with everything. I feel as though in a small way it robs you of the creative experience. Needless to say, I’ve gotten better and have it down to a science so that recipes are on point and can be easily replicated. (however I still don’t like cake decorating lol)
Today, I’m looking to hone in on my icing skills! Over the past 2 years, I’ve come to the realization that icing is not just a walk in the park. Like everything else, it’s a matter of repetition. The more you practice the easier it is! (so don’t feel stressed about crating icing flowers, as I’m right there with you!)
I had seen this concept here and there and of course thought, I have to try this! With Easter and Mother’s Day around the corner, I knew I had to revamp this EDS concept from years ago….
and I’m just so glad I did!
What I love most about this recipe is just, everything. From the appearance to the rich flavor, minimal ingredients, this is just a recipe you have to try!. Minimal ingredients, gluten free, affordable low in sugar, creative, perf for spring, portioned out to mitigate over indulging, the pots actually bake the cupcakes perfectly, and is non vegan approved!
If you’re looking for that effortless dessert for Easter or Mother’s Day or simply need a summer inspired cupcake, you need to try these vegan Double Chocolate Rose Cupcakes!!
I love these vegan gluten free Rose Cupcakes! https://bit.ly/2pTkdux Click To Tweet
Why this recipe is great:
Cupcake is rich and light
Bakes amazing in flower pots and perhaps even faster! (not sure why)
Fun to make with kids!
Eat Drink Shrink
Yields 8-10 cupcakes
20 minPrep Time
20 minCook Time
40 minTotal Time
- 1/2 cup coconut flour
- 1/2 cup coco powder
- 1/2 cup maple syrup
- 1/3 cup coconut oil, melted
- 6 tbsp Follow Your Heart Vegan Egg powder combined with 1 cup almond milk (room temp)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup earth balance butter
- 4 cups powdered sugar
- 2 tbsp coco powder
- 2 teaspoons vanilla extract (optional)
- 4 tsp dragonfruit, liquid only
- 3/4 cup chocolate cookies, crushed, no filling
- 6-10 pots
- Preheat oven to 350F. In bowl combine all of the dry ingredients. In another bowl combine the wet. Add the dry to wet and combine.
- Use an ice-cream scoop to fill the pots nearly full as they won't rise much. Bake on 350F for 25 minutes until cooked- test by inserting a clean toothpick or knife into the center of a cupcake, if it comes out clean they are done. Allow cupcakes to cool before frosting.
- Add softened butter to the bowl of a standing mixer, whisk for 5 minutes until light and fluffy. Sift powdered sugar to remove any clumps and add to the bowl 1/2 cup at a time until fully combined. Remove a portion of it and combine with coco powder. Once cupcakes are cooled, top with the chocolate icing, then dust with the cookie crumbs to create the dirt. Add the dragon fruit (or beet juice or natural food coloring) to the icing to achieve the desired shade of pink. Pipe the frosting onto the cupcakes by simply going in a circle and creating height so it resembles a rose. Garnish with mint or basil for leaves, enjoy!