This dairy-free recipe was prepared using the Braun MultiMix Hand Mixer with MultiWhisk Beaters attachment.
- 1/2 cup (4 oz) vegetable oil
- 1 egg
- 3/4 cup (6 oz) sugar
- 2 tbsp cocoa powder
- 1 tsp red food coloring
- 1 ¼ cups (5 oz) all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 cup (8 oz) almond or your favorite non dairy milk
- 1 tsp vinegar
- 1 tsp vanilla extract
- 1 cups confectioners' sugar
- 1/2 cup dairy-free “butter”, chilled
- 1/8 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 1-2 tablespoons almond milk or your favorite non dairy milk
- Preheat oven to 350°F. Lightly grease two 24 mini-cupcake pans. In a large bowl add the oil, egg and sugar and beat on a low speed of 2-3 with the MultiWhisk Beaters attachment until combined. Gradually increase speed and mix together until smooth and creamy.
- In a separate bowl mix the cocoa powder and food coloring together until there are no lumps. Add it to the oil mixture and mix until combined.
- In a separate bowl mix the flour, salt, and baking soda together.
- In another separate bowl mix the almond milk with the vinegar and vanilla.
- Add half the dry ingredients to the oil egg mixture, then half the almond milk.
- Then add the rest of the dry ingredients and the rest of the almond milk. Mix until smooth at a gradually increasing speed to 7-8.
- Divide batter evenly in 48 mini cupcakes and bake for about 15 minutes until toothpick comes out clean. When cooled completely prepare frosting.
- To make the frosting, add 1 1/4 cups confectioners' sugar, dairy free butter, salt, and vanilla, and 1 tablespoon almond milk to a large bowl. Using the MultiWhisk Beaters attachment, start mixing on low speed of 2 gradually increasing the speed to about 6-7, scraping down the sides of the bowl with a spatula as necessary until you have a smooth frosting. Add remaining tablespoon almond milk if frosting is too stiff.
- When cupcakes are cool, spread a small amount of icing on each cupcake and decorate as desired with sprinkles