Vegan Macadamia Milk Chocolate Whipped Cream Cupcakes
These are very similar to the Matcha "Butter" Cream Frosting recipe (which you can find from the previous blog posts). Just that you would need to add 2 tbsp of organic cocoa powder (I prefer cocoa powder to cacao for the sweetness and less bitterness) instead of using matcha.
The reason for using macadamia milk is for its higher fat content compared to soy or almond. I want a thick consistency that can hold up the structure of a luxurious whip.
Another big tip here is always use SIFTED icing sugar, in this case, I am using coconut sugar (low GI). Without the sifting step, you will get a coarse whip which is not desirable. Always remember to chill the cream for about 2-3 mins before you pipe to ensure a smooth and firm whip. Love my whips! Fully vegan, gluten free, refined sugar free and hence Guilt-free!