These Vegan Hi-Hat's aren't the only thing that'll be on a high once you whip these out at your next party. Lovingly created by Project Vegan Baking, his rich and gloriously plant-based cupcakes are topped with the fluffiest cloud-like swiss meringue buttercream, and dipped generously in a dark glossy chocolate coating. Once popped into the fridge to chill, these delicious vegan cupcakes have a distinctive 'crack' when biting into them - better go preheat your oven!
*Once baked, these cupcakes store in an airtight container at room temperature for 1 week.
Want your cake plant based? We've got you, as Project Vegan Baking has plenty more yummy recipes up his sleeve. If you can't get enough of 'meringing' your bakes, then let us introduce you to your new favourite tart - Vegan Pineapple Meringue Tart, topped with a generous dollop of meringue. Or for something a little different which packs the same zest and flavour, our Citrus Gingerbread Cookies by Benjamina Ebuehi using Billington's sugar will get you serious biscuit barrel brownie points.
18 ingredients16 steps
Vegan Recipes
Method
Step 1
Cupcakes:
Place 12 cupcake cases in the muffin tin and preheat the oven to 180C/356F.
Step 2
Sieve together all the dry ingredients (flour, caster sugar, cocoa powder, espresso powder, bicarbonate of soda and salt) and mix until combined.
Step 3
In a separate bowl, mix together all the wet ingredients (soy milk, cider vinegar, vegetable oil and vanilla paste).
Step 4
Create a well in the dry ingredients and pour the wet in the centre. Quickly whisk them together until smooth. Make sure there are no flour lumps (but don’t overmix).
Step 5
Scoop the mixture into the cupcake cases until they are 2/3rds full. Place the tray in the oven to bake for 20-25 minutes.
Top Tip: Rotate your tray halfway through if the cupcakes are baking unevenly or start tilting.
Step 6
Once they are baked, remove the tray from the oven and allow the cupcakes to cool for 10 minutes before placing them onto a wire rack to cool completely.
Step 7
Swiss meringue buttercream:
While you wait for the cupcakes to cool, prepare the buttercream.
Step 8
Add the 150ml aquafaba into a pot on the stove with the caster sugar. Turn on a low-heat and reduce the liquid for 10 minutes, stirring occasionally.
Step 9
After 10 minutes, pour this mixture into a bowl of stand mixer or a separate heatproof mixing bowl and leave to cool for 1 hour.
Step 10
Once the mixture is cool, whisk on high for 10-15 minutes until silky and fluffy
Step 11
Add the vegan butter to the meringue, one quarter at a time. Keep whisking, adding all the vegan butter until it’s fully incorporated.
Step 12
Sieve the icing sugar into the buttercream and whisk until smooth. Finally add the vanilla and the pinch of salt.
Step 13
Assembly:
Scoop this buttercream into a piping bag with a large circular piping nozzle. Pipe large blobs of Swiss meringue buttercream onto each cupcake.
Step 14
Once all the cupcakes are iced, place them in an airtight container and place them in the fridge to chill for a couple hours (or in the freezer for 30 minutes).
Step 15
Melt the 300g dark chocolate with the coconut oil in the microwave or using a bain-marie method. Pour the chocolate into a jam jar or small deep bowl.
Step 16
Take the cupcakes out of the fridge and dip each of the cupcakes in the melted chocolate.
Store in an airtight container at room temperature for up to 1 week.
Ingredients
MetricImperial
For the cupcakes
280gAllinson's Self-Raising White Flour
300gSilver Spoon Caster Sugar
40gCocoa Powder
1 tbspEspresso powder
1/2 tspBicarbonate of soda
250mlSoy milk
1 tbspApple cider vinegar
100mlVegetable Oil
2 tspNielsen-Massey Vanilla Bean Paste
1/2 tspSalt
For the swiss meringue buttercream
250gVegan block butter (80% fat+)
150mlChickpea water (aquafaba)
100gSilver Spoon Caster Sugar
200gSilver Spoon Icing Sugar
2 tspNielsen-Massey Vanilla Bean Paste
Pinch of salt
For the glossy chocolate dip
300gDark chocolate (55% cocoa solids)
1 tbspCoconut oil
Utensils
12 hole cupcake tin
Piping bag
Plain nozzle
3 Baker Ratings
I made these and they were delicious! I gave some to my neighbours and they asked me for the recipe too🤩 The recipe was easy to follow but did take a while to do so probably don't try this recipe if you want to make something quick to prepare and finish.
Love this?
I really enjoyed baking these little cuties . They are such tasty cupcakes . My husband loved the cupcakes so much , I adapted the amounts and made him a chocolate cake haha .
