Lauren, I just made vegan chocolate cupcakes for valentine's day and I used the following for my frosting:
About 2 tbs earth balance buttery spread, 1 tsp vanilla extract, 2 tbs cocoa powder, 1 tbs almond milk (or other alternative milk), 4 tbs organic powdered sugar.
Melt butter, stir in vanila extract. Add cocoa powder, and stir until smooth. Add almond milk, stir. Add powdered sugar and stir (you can add more almond milk and/or sugar as needed to get a creamy texture).
I'm very skeptical of the frosting recipe for the cupcake.
Earth Balance will stay solid at room temperature, but you may need to refrigerate the frosting for a few hours for it to solidify to a proper icing consistancy. For the best results, cut half the margarine with Earth Balance shortening. Shortening remains solid under any amount of mixing and force, meaning you can put your fancy cupcakes on display without worrying that the frosting will turn into a vanilla mud slide!
As for cutting the cocoa, you may need to add more sweetner to prevent the icing from tasting like sweet margarine. Make sure to adjust the margarine/shortening ratio as you are most likely using a liquid sweetner I presume.
said#4Feb 16, 2011 at 6:34pm
I just use vegan cream cheese, vanilla extract (or bean) and sugar cane. Works everytime.
Join the Discussion!
Login or create an account on The Kind Life today and you'll be able to leave comments, share photos and videos with friends, and participate in community events!