Yield: 12

Vegan Viscount Cupcakes

Only to be pronounced the posh way, these Vegan 'Vi - Count' Cupcakes are outrageously minty and unbelievably good! Perfect for a special occasion. Perfect for humpday. I've eaten 3 today and I haven't finished. Damn hump! My breath is extra extra fresh though so all g πŸ‘πŸ˜‚
prep time: 25 Mcook time: 25 Mtotal time: 50 M


For the Cupcakes
  • 185g of Plain Flour
  • 45g of Organic Cocoa Powder
  • 1 tsp of Baking Soda
  • 1/2 tsp of Salt
  • 200g of Sugar 😳
  • 240ml of Organic Soy Milk (or other non-dairy milk)
  • 2 tsp of Vanilla extract
  • 80ml of Extra Light Extra Virgin Olive Oil
  • 1 tbsp of Apple Cider Vinegar
  • 1 Flax Egg Mix (1 tbsp Ground Flaxseed with 3 tbsp of warm water)
For the Minty Buttercream
  • 110g Vegan Butter (from block preferable)
  • 350g of Icing Sugar 😳
  • 2 tbsp of Organic Soy Milk
  • 1/2 tsp of Peppermint Extract
  • Approx. 8-10 drops of Natural Green Colouring


How to cook Vegan Viscount Cupcakes

For the Cupcakes
  1. Preheat the oven to 180C (350F)
  2. Sift the flour and Cocoa Powder into a Bowl
  3. Add the Sugar, Baking Soda and Salt (whisk to remove lumps)
  4. Prepare the Flax Egg replacer (3 tbsp warm water with 1 tbsp of Ground Flax)
  5. Add the Soy Milk, Vanilla Extract, Olive Oil and Apple Cider Vinegar & mix in
  6. Add the Flax egg and mix well
  7. Whisk with a hand mixer until combined
  8. Line a cupcake tray with liners (approx. 12)
  9. Pour batter in in even divisions
  10. Bake for 21-24 mins until toothpick comes out clean
  11. Cool on a wire rack completely
For the Minty Buttercream
  1. Add vegan butter, icing sugar, soy milk, peppermint extract and green colouring to a bowl
  2. Grab your electric mixer and set to low and gradually increase speed
  3. Add more green colour if desired
  4. Pipe the buttercream on to cooled cupcakes
  5. Get those Calories into ye!! πŸ’ͺ



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This website provides only approximate nutrition information for convenience and as a courtesy only.
Created using The Recipes Generator