Eggless Chocolate Cupcakes + First Attempts with Fondant


I was feeling bored and unemployed one day, and decided to start experimenting with fondant. I haven’t really worked with it so far, so I thought I’d start with some basic flowers.


The cupcake itself is a chocolate cupcake with almond white chocolate frosting. This chocolate cake recipe is my go-to recipe.


  • 1 cup flour
  • 50g cocoa powder
  • 1 tsp. baking soda
  • ½ tsp. baking powder
  • pinch of salt
  • 225 ml milk
  • 1 tsp. apple cider vinegar
  • 160g sugar
  • 100 ml oil
  • 60 ml applesauce
  • 1 tbsp. vanilla extract
    (the measurements on this are sort of shady, so most things are easier by weight)


  1. Preheat the oven to 315F. Line cupcake tins.
  2. Sift together flour, cocoa powder, baking soda, baking powder, and salt.
  3. Combine milk, apple cider vinegar, sugar, oil, applesauce, and vanilla.
  4. Pour liquid mixture into dry mixture and stir until combined.
  5. Bake for 15-20 minutes, depending on size of liner. Toothpick should come out clean.


  • ½ cup softened
  • 70g white chocolate
  • ½ tsp. vanilla
  • ¼ tsp. almond extract (optional)
  • pinch of salt
  • 1-½ cups icing sugar


  1. Whip butter at medium speed until creamy.
  2. Melt chocolate and add to butter. Chocolate can be melted on the stove over a pot of water, or in the microwave in short intervals.
  3. Add vanilla, almond extract, and salt to butter mixture. Add icing sugar, and mix well.


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