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Eggless Cupcakes with Decadent White Chocolate Topping
First of all, not only are these eggless cupcakes delicious, but I think they’re some of the prettiest cupcakes EVER. You don’t have to be a professional cake decorator (or an amateur cake decorator, or any kind of cake decorator!) to make these fancy little treats and the results will still be spectacular!
You can use any color of food coloring and rock candy that you’d like to for a birthday party (or a Steven Universe themed party?! Any other Steven Universe fans out there? I’m dreaming about different colored cupcakes for each of the Crystal Gems now), but I’m in love with this pink version and think they’d be perfect for Valentine’s Day, and you can even use this super simple decoration technique to dress up store bought cupcakes if you’re short on time.
As I mentioned, this cupcake recipe is already eggless so it’s ideal for anyone with an egg allergy, and could easily be made vegan with a few simple tweaks (butter and milk substitutes) though it may be a bit harder to find vegan white chocolate for the topping. I haven’t personally tried it, but I’ve heard good things about King David brand.
- 1.5 cups of bread flour (it’s a little heavier on the protein count and can hold the weight of the topping better than all-purpose flour)
- 1 teaspoon baking soda
- dash of sea salt
- 1 cup of white sugar
- ½ cup cocoa powder
- ½ cup room temperature butter
- 1 cup of milk (also room temperature)
- 1 tablespoon white vinegar
- 1 teaspoon pure vanilla extract
- cupcake liners
- rock candy in your color of choice
- 1 cup white chocolate for melting
- drop or two of pink food coloring
- frosting from your favorite recipe or premade, we used vanilla
- Preheat your oven to 350 degrees
- Line a muffin tray with cupcake papers, two per cupcake to make sure they hold up.
- In one bowl combine the dry ingredients, except for the cocoa powder and set aside.
- In another bowl, add the butter, sugar, vanilla and vinegar together and mix until until smooth and creamy.
- Pour in the milk, and cocoa powder, mix just until combined and then slowly add in the rest of the dry ingredients.
- Spoon the batter into the cupcake liners making them as even as possible. Give a gentle tap to bring air bubbles to the surface.
- Bake for about 18 to 20 minutes, or until you can stick a toothpick in the middle of it and have it come out clean.
- Allow the cupcakes to fully cool on a rack before frosting.
- Chill the frosted cupcakes for a few minutes while you melt the white chocolate (to package instructions). Add in just a drop of pink food coloring and swirl once.
- For dipping the frosted cupcakes in the chocolate, aim to be quick and smooth while twisting each cupcake in the white chocolate. As soon as you have the top coated place back on the rack to set.
- Break apart the rock candy into chunks and use a dab of the white chocolate to ‘glue’ the candy in place on top of the cupcakes.
These eggless cupcakes are fantastic right away or will freeze nicely for a couple of weeks if stored in an airtight container.