Vegan Ice Cream Cupcakes | Vegan Recipe | Simple | Summer
A quick and simple recipe for vegan cupcakes with whipped cream, filled with ice cream and dipped in chocolate. A wonderful summer recipe!
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Cooking tools:
- Kitchen scale
- Muffin tin
- Paper cupcake liner
- Oven
- Baking sheet
- Mixing bowl
- Whisk
- Spoon
- Measuring spoon
- Piping bag
- Stove
- Saucepan
- Pot
- Airtight container
- Cooling rack
- Refrigerator
- Freezer
Ingredients
- cupcakes
- 225 g flour
- 125 g sugar
- 8 g baking powder
- 8 g vanilla sugar
- 250 ml sparkling water
- 50 ml vegetable oil (rapeseed or sunflower oil)
- 8 g cocoa powder
- 12 paper cupcake liners
- ice cream & whipped cream
- 200 ml vegan whipped cream (stored overnight in the refrigerator)
- 8 g cream stiffener
- 200 ml vegan chocolate & vanilla ice cream (e.g., from LUVE)
- chocolate coating
- 200 g dark chocolate
- 2 tbsp coconut oil
- 2-3 tbsp vegan sprinkles
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