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Independence day cupcakes

Tastes like FREEDOM! I always end up having friends from USA, wherever I am, so every year I have to celebrate the 4th of July. This year I made vegan cupcakes with a flag inspired frosting.



1/2 cup vegetable oil
1 cup coffee
1/2 cup sugar
1/2 cup cocoa powder
1 (- 6 pieces) bar of chocolate, melted
1 1/2 cup flour
3 tsp baking powder

together to form a dough. Fill cupcake forms half with dough. Place

1 piece of chocolate

in the middle. Fill the cupcakes form to 2/3rd with the rest of the dough. Bake for 25 min at 180°C. Let cool.

For the icing:

80 gr margarine
4 tbsp powdered sugar
1 tsp Vanilla sugar
2 tbsp oil

until creamy. Top the cupcakes with them (when they have cooled). Decorate with a strawberry and blue star sprinkles.


Other vegan adventures of mine:
self-made oatmilk
toast and granary cob
marzipan cake

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