Ingredients
Units
Scale
CUPCAKES
- 1 1/2 cup all-purpose flour
- 1 1/4 cup sugar-free granulated sugar (I used Swerve)
- 1/4 cup + 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup water
- 1/2 cup vegetable oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon distilled white vinegar
FROSTING
- 2 cups sugar-free confectioners sugar (I used Swerve)
- 1/4 cup vegan butter (Earth Balance); softened
- 1–2 tablespoons soy milk
- 1 teaspoon pure vanilla extract
- violet food color gel (optional)
Instructions
- Heat oven to 350 degrees F (175 degrees C). Place a paper baking cup into each of the 12 cupcake wells and set aside.
- In a large bowl, whisk flour, sugar-free granulated sugar, cocoa, baking soda and salt.
- Mix in water, oil, vanilla and vinegar until just combined. Divide batter evenly among prepared baking cups.
- Bake for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Allow to cool completely before frosting.
- Meanwhile, in a large bowl, combine sugar-free confectioners sugar, vegan butter, 1 tablespoon soy milk and vanilla. Using an electric mixer on low speed beat for 2 to 4 minutes. Note: depending on the brand of sugar-free confectioners sugar you use, the frosting may become a solid mass. If this happens, simply add additional soy milk 1 teaspoon at a time and mix again until you achieve a spreadable consistency. Add desired food color gel and mix again until color is evenly distributed.
- Frost cupcakes. ENJOY!
Notes
Please note, sprinkles used on these cupcakes were not sugar-free.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Cupcakes
- Cuisine: American