“I have a sweet tooth.” You may hear people say this often time and time again. Everybody gets a “sweet tooth”—yes, even Vegans!
Just because you are Vegan does not mean that you can’t still enjoy desserts like your carnivore friends. There are many Vegan desserts that you can eat to comfort your “sweet tooth.” When my “sweet tooth” kicks into gear I pick up a Cappuccino Vegan Cupcake to kill my sweet and chocolate desires in one.
The cupcake melts in my mouth and I also like to add Vegan chocolate chips for an extra kick. The taste is almost unreal so please try and you will definitely see what I mean.
Cappuccino Vegan Cupcakes
2 c flour, all-purpose
1 1/2 c organic unbleached sugar
1/2 c unsweetened cocoa
1 t baking powder
1/2 t salt
1/2 c Baking Butter (or prune puree 1/4 c vegetable oil)
1/4 c apple sauce
1/4 c soy yogurt
1/4 c instant coffee granules — (espresso powder)
1/2 c water — warmed
2 t vanilla extract
1 1/2 c vegan whipped cream (1 2/4 c soymilk, 2/3 c melted margarine – 80% fat is best)
Heat oven to 350 F.
Lightly coat 18 standard-size muffin c with nonstick cooking spray.
Dissolve espresso powder in warm water and set aside.
Whisk together flour, organic unbleached sugar, cocoa powder, baking soda and salt in a small bowl.
Stir together baking butter (or prune paste), oil, apple sauce, soy yogurt, dissolved espresso and vanilla in a large bowl.
Stir in the flour mixture just until blended.
Spoon batter evenly into prepared muffin cups, filling each cup about halfway full.
Bake in 350 F. oven 17 to 20 minutes or until tops spring back when lightly touched.
Cool cupcakes in pan for 3 minutes.
Turn out onto wire rack to cool completely.
Just before serving, frost each cupcake with a tablespoonful of whipped topping.
Sprinkle with cocoa powder through a fine-mesh sieve
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