Vegan Chocolate Beer Batter Cupcakes

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recipe by Miss Grünkern https://foodnphoto.de/

  • Time icon
    Total Time
    1hr 30mins
  • Serves icon
    Serves
    10
  • Calories icon
    Calories
    440

If you like the combination of sweet and savoury, you are going to love these vegan cupcakes! Here you will find the recipe for the famous chocolate-beer batter cupcakes. User generated recipes have not been re-tested by Kenwood.

recipe updated 18 Jan 2024

Ingredients

  • Plain flour icon
    Plain flour
    250 g
  • Vegan butter icon
    Vegan butter
    100 g
  • Vegan cream cheese icon
    Vegan cream cheese
    100 g
  • Vegan butter icon
    Vegan butter
    100 g
  • Dark chocolate icon
    Dark chocolate
    100 g
  • Almond milk icon
    Almond milk
    100 ml
  • Apple cider vinegar icon
    Apple cider vinegar
    1 teaspoon
  • Sugar icon
    Sugar
    100 g
  • Cocoa powder icon
    Cocoa powder
    30 g
  • Baking powder icon
    Baking powder
    1 teaspoon
  • Stout icon
    Stout
    130 ml
  • Soy sauce icon
    Soy sauce
    2 tablespoons
  • Rapeseed oil icon
    Rapeseed oil
    2 tablespoons
  • Maple syrup icon
    Maple syrup
    1 tablespoon
  • Tomato purée icon
    Tomato purée
    1 teaspoon
  • White pepper icon
    White pepper
    ½ teaspoon
  • Smoked paprika icon
    Smoked paprika
    1 teaspoon
  • Smoked sea salt icon
    Smoked sea salt
    ½ teaspoon
  • Garlic powder icon
    Garlic powder
    ½ teaspoon
  • Icing sugar icon
    Icing sugar
    100 g
  • Vanilla sugar icon
    Vanilla sugar
    4 g
  • Rice paper rolls icon
    Rice paper rolls
    8

Tools

  • kCook icon Oven
  • kCook icon Cooking Chef XL
  • kCook icon Small bowl
  • kCook icon Piping bag
  • kCook icon Cupcake pan - 12 cup
  • kCook icon Baking tray - large
  • kCook icon Jug

Step preview

  1. Making the cupcakes:
  2. Add the ingredients into a jug and stir to combine
  3. Let rest – 5 minutes
  4. Preheat the oven - 180ºC
  5. Line a cupcake tin with paper cases
  6. Fit the Creaming Beater
  7. Add the ingredients into the appliance bowl, fit the splashguard
  8. Heat until melted - 3 minutes, 60ºC, speed Stir 1
  9. Add the content of the jug and the next ingredient into the appliance bowl
  10. Mix until combined – 30 seconds, speed 2
  11. Then add the next ingredients
  12. Mix until smooth – 30 seconds, speed Min
  13. Transfer the batter into the paper cases
  14. Bake – 15-20 minutes, 180ºC
  15. Remove from the oven and let cool
  16. Making the vegan bacon:
  17. Line a baking tray with parchment paper
  18. Take two sheets of rice paper and cut into strips
  19. Add the ingredients into a small bowl and mix until combined
  20. Dip the double rice paper strips into water to make them stick together
  21. Brush off the water and place into the marinade and flip until both sides are covered
  22. Place on the baking tray
  23. Repeat the same with the remaining rice papers
  24. Bake until crispy– 5-8 minutes, 180ºC
  25. Making the frosting:
  26. Clean the appliance bowl and fit the Creaming Beater
  27. Add the ingredient into the appliance bowl
  28. Mix until light and fluffy - 5 minutes, speed 3
  29. Then add the next ingredient
  30. Mix – 1 minute, speed 3
  31. While the machine is running, gradually add the next ingredients
  32. Mix until well combined – 1 minute, speed 1
  33. Chill in the fridge – 30 minutes
  34. Add the frosting to a piping bag fitted with a large round tip
  35. Pipe the frosting onto the cooled cupcakes
  36. Top with the vegan bacon
  37. Serve
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