I'm loving my vegan Black Swan Cupcakes I created to celebrate the upcoming Academy Awards festivities. Because real ballerinas eat cupcakes.
Black and White. Good and Evil. Dark and Light. Which swan/cupcake are you? Double chocolate for the black swans out there and double vanilla for the gentle white swans. Or maybe you are feeling a bit twisted like Natalie did in the movie. Go with a choco-vanilla swirl. I dare you.
Black and White Cupcakes
vegan, makes one dozen
2 cups whole wheat pastry flour
½ cup vanilla soy yogurt
1 ¼ cups vanilla hemp (or soy) milk
1 cup sugar
½ teaspoon salt
2 teaspoon baking powder
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
⅓ cup canola oil
¼ teaspoon cinnamon
Add-in for cocoa cupcakes:
½ cup cocoa powder
½ teaspoon instant coffee
Vanilla Frosting:
3 ½ cups confectioners sugar
½ cup soy cream cheese
½ cup vegan buttery spread
¼ cup coconut milk
½ teaspoon vanilla extract
pinch of salt
Add-in for chocolate frosting:
¼ cup cocoa powder
1 tablespoon instant coffee
⅓ cup melted chocolate chips
toppings: coconut and white sprinkles, chocolate shreds/sprinkles
Directions:
1. Preheat oven to 350 degrees. Line or thoroughly grease your cupcake tin.
2. Cream together your vegan butter, cream cheese, vanilla, salt and coconut milk for your frosting. Add in the sugar and continue beating until the mixture is smooth. Divide the white frosting into two separate bowls. Add the chocolate add-in ingredients to the second bowl – (gently melt the chocolate chips before folding in). Place both frosting bowls in the fridge to chill for at least an hour.
3. Mix up by hand, your white cupcake batter. Divide the batter into two bowls, and in the second bowl, add in the chocolate batter additions (cocoa powder, coffee). Fill your cupcake tine. You can do swirled colors, straight-up colors or a fun mix of all.
4. Bake your cupcakes at 350 degrees for about 18 minutes. Or until the edges start to brown.
5. Allow cupcakes to cool completely before frosting.
6. Frost cupcakes, add cocoa shreds and coconut shreds as you’d like.
Enjoy more photos below!..
Natalie says
Kathy these are delicious! I was craving chocolate so I just whipped up a little batch of the chocolate ones, just enough for 2 cupcakes, one for me and one for my mum and they were mouth watering!
Kathy Patalsky says
I adore the acid it provides recipes. It adds tang without adding salt. Plus ACV is incredibly healthy so I try to stick it into just about everything. I use it in baking because it adds a subtle tartness that works well.