Mocha spiced cupcakes and Maple Syrup Buttercream!!

I learned how to make roses icing, thanks to the videos on the internet!! I’m so happy and they make my cupcaks look a ton more professional. I’m so making this at our next gathering party!

Makes 12 cupcakes

Time to make the cupcakes: around 40 minutes plus baking time, an additional 25 minutes

Time to make the icing: around 15 minutes

Ingredients for the cupcakes:

  • 2 tbsp. flaxseed meal
  • ½ tsp. vanilla extract
  • 1 cup all purpose flour
  • 1 cup whole wheat pastry flour
  • 1 tsp. sugar
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. cinnamon
  • 1/8 tsp. ground cloves
  • 1/3 cup non-dairy chocolate chips
  • 2 cups of freshly made coffee
  • 2 tbsp. unsweetened cocoa powder
  • ½ cup maple sugar
  • ½ cup vegan butter

Ingredients for the buttercream:

  • 1 cup of vegan butter (or margarine)
  • 4 cups (yes!!!) of powdered sugar (sucre glace)
  • 4 tsp of maple syrup


  1. Start by making 2 cups of coffee.
  2. Heat the oven to 350F.
  3. While it’s brewing, combine the dry ingredients: all purpose flour, whole wheat flour, sugar, baking powder, baking soda, cinnamon, ground cloves.
  4. In another bowl, combin the hot coffee, cacao powder, maple syrup, vanilla.
  5. Add the wet ingredients to the dry ingredients. Do not overmix.
  6. Fold in the chocolate chips.
  7. I suggest to lightly oil the muffin tin instead of using cupcake cups.
  8. Separate the batter into a muffin tin (12).
  9. Put in the oven for 25 minutes.
  10. Remove when a toothpick comes out clean. Let cool completely before icing.

To make the icing:

  1. In a large bowl, mix the margarine until fluffy. Use a hand-mixer or stand mixer.
  2. Slowly add in the 4 cups of powedered sugar until light and fluffy. The mixture will double in size, or more. Be patient 🙂
  3. Add the maple syrup, one teaspoon at the time, for a total of 4. Don’t put in too much because it will liqufy your buttercream.
  4. It is now ready to use.

I suggest this tutorial to learn how to make roses:

Here are some pictures of the cupcakes I made!


Maple syrup vegan buttercream icing

Vegan Mocha Cupcakes with Rose Detail Maple Syrup Buttercream

Vegan Mocha Cupcakes with Rose Detail Maple Syrup Buttercream 




Strawberry Jam Cookies

This recipe for strawberry jam cookies is a classic. Sweetened with maple syrup and coconut flakes, they have a delicate taste.


1 cup rolled oats
¾ desiccated coconut (unsweetened)
1 cup white flour
1 cup sugar

125g (about 1/2 cup) of vegan butter
2 table spoons of maple syrup

½ teaspoon baking soda
1-3 tablespoon water

A few spoonfuls of strawberry jam


Preheat oven at 300F (150C)

  1. Mix oats, flour, sugar and coconut in a big bowl.
  2. Mix maple syrup with melted vegan butter in a small bowl.
  3.  Mix baking soda with 1 teaspoon of hot water. Mix that with the maple syrup and butter mixture. It should not be very dry, but not completely wet either.
  4. Line a cookie sheet with parchemin paper. Use a tablespoon to scoop the cookie mixture on the sheet, leaving room for cookies to spread. The mixture should hold shape but they will spread quite a bit. Flatten the cookies slightly.
  5. Add a spoonful of strawberry jam in the middle. The amount you put is left to your discretion! If you only add a little bit, as the cookies cook the jam-cookie ratio will be off.
  6. Sprinkle with coconut flakes if you desire.
  7. Bake in the oven for 20 minutes!
Strawberry jam "anzec" cookies

Strawberry jam “anzec” cookies