Vegan chocolate and blueberry cupcakes recipe | Joya
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Vegan chocolate & blueberry cupcakes

Ingredients (makes 12)

  • 300 g flour
  • 180 g sugar
  • 3 TL Weinstein baking powder
  • 1 TL baking soda
  • 4 EL cocoa powder
  • 1/2 TL salt
  • 150 ml rapeseed oil
  • 150 ml Joya Coconut Rice Drink
  • 100 g blueberries (fresh or frozen)
  • vegan chocolate or chocolate chips

Makes 12 cupcakes. A muffin tin is required for baking.

  1. Mix all the dry ingredients (sifted flour, baking powder, sugar, cocoa powder, baking soda and salt) together in a mixing bowl.
  2. Gradually add all the liquid ingredients and stir until a slightly viscous batter has formed.
  3. Line the muffin tin with suitable paper cases and fill each case 1/3 full with batter (the bottom must be well covered).
  4. Then place a few blueberries and a piece of chocolate, to taste, in the middle of each case.
  5. Divide the remaining batter among the cases. When filling the cases, make sure there are no splatters of batter on the muffin tin as they will quickly burn.
  6. Bake in the oven at 180 degrees for approx. 20 minutes.

There are various options for the vegan frosting. In our recipe we opted for a mixture of coconut milk (with a high coconut content), soy cream, powdered sugar, whipped cream stabilizer and vanilla beans.

En’Joya cupcakes!

 

Ingredients (makes 12)

  • 300 g flour
  • 180 g sugar
  • 3 TL Weinstein baking powder
  • 1 TL baking soda
  • 4 EL cocoa powder
  • 1/2 TL salt
  • 150 ml rapeseed oil
  • 150 ml Joya Coconut Rice Drink
  • 100 g blueberries (fresh or frozen)
  • vegan chocolate or chocolate chips

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