Vegan Flower Pot Cupcakes
Hello & Happy Sunday!!
I’ll be honest, I’m not the best baker. I have a creative personality and organically don’t like to be so exact with everything. I feel like it robs you of the creative experience lol.
Needless to say, I’ve gotten better and have it down to a science so that recipes are on point and can be easily replicated.
Today, I’m looking to hone in on my icing skills! I’ve come to the realization that icing is a lot harder than it appears. Like everything else, it’s a matter of reputation. The more you practice the easier it is! (so don’t feel stressed about crating icing flowers, as I’m right there with you!)
This recipe came to mind as I had seen the concept years ago and of course thought, I have to try this concept! With Mother’s Day around the corner, I ordered some flower pots and the rest is history!
What I love most about this recipe is the appearance, and even though I’m not fond of chocolate, I really liked the cupcake! It was rich, yet light, and perf with the both the vanilla and chocolate icing paired with cookie dust.. magical.
If you’re looking for that effortless dessert for Mother’s Day or simply need summer inspired cupcake
You need to try these vegan Chocolate Flower Cupcakes!!
Why this recipe rocks:
Cupcake is rich and light
Bakes amazing in flower pots and perhaps even fast! (not sure why)
Chocolate and vanilla icing
Fun to make with kids!
Yields 8-10 cupcakes
20 minPrep Time
20 minCook Time
40 minTotal Time
- 1 cup almond milk
- 1 teaspoon apple cider vinegar
- 3/4 cup Nutiva coconut sugar
- 1/3 cup Better Body Foods coconut oil
- 1 1/2 teaspoons vanilla extract
- 1 tbsp coffee or 2 tsp of espresso (optional)
- 1 cup flour
- 1/3 cup cacao
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1 small banana (mashed)
- 4 vegan Newman's Own chocolate cookies crushed w/cream removed
- 1 cup earth balance vegan butter
- 2 tsp defrosted pink dragonfruit or beet juice
- 1/2 cup cacao
- 1 teaspoon vanilla extract
- 2 cup powdered sugar
- Other: 2 sprigs of mint and 6 mini pots
- Preheat oven to 350°F. Rinse the flower pots and dry. Take a small piece of tin foil and cover the bottoms of the pots on the outside to prevent the batter leaking.
- Whisk together the almond milk and apple cider vinegar, and set aside for a few minutes so the milk curdles. Beat in the coconut sugar, coffee/espresso (optional), melted coconut oil, and vanilla until foamy.
- In a separate bowl, combine flour, cocoa powder, baking soda, baking powder, and salt.
- Slowly beat the dry ingredients into the wet until smooth. Divide the batter evenly between the 12 cupcakes.
- Bake for 15-25 minutes, or until a toothpick inserted comes out clean. Remove from the oven, and after a few minutes, move cupcakes to a cooling rack. While the cupcakes bake, make the frosting. Add the cold butter in chopped pieces to the bowl of a standing mixer. Mix on low, and gradually add the powdered sugar. It should become light and fluffy. After 3 minutes or so add the vanilla extract and divid into two bowls. In one add the dragon fruit/beet juice and the other 1/ cup cacao. Blend and combine.
- Once fully cooled, top the cupcakes with the chocolate frosting and while still wet add the cookie dust for the dirt. Let stand for 5 minutes in the fridge, then top with the pink dragon fruit. You'll need the metal tips to make the icing flowers.
- Top with mint for leaves, and enjoy!