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    Home » recipes » dessert » cupcakes

    by Kathy Patalsky · updated: Oct 24, 2019 · published: Feb 25, 2011 · About 2 minutes to read this article. Leave a Comment

    Black Swan Cupcakes! Vegan Chocolate and Vanilla.


    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!..

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    About Kathy Patalsky

    Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

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    Hi, I'm Kathy! I'm so glad you are here! I've been sharing my vegan life and recipes here on the blog since 2007...

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