Gluten Free Vegan German Themed Cupcakes

What makes these cupcakes German you ask? The colours, that is all I have loosely tying them to my theme, but they are still delicious 🇩🇪

I kept these ones simple to focus on the colours. They’re a classic vanilla buttercream on chocolate muffin sized cupcakes.

Recipe yields 12 muffins.

You will need:

  • Stand of handheld mixer
  • Sieve
  • Muffin tray
  • Muffin cases
  • Cling film
  • Piping bag
  • #3 star tip


  • 120g (9 tbsp) hard vegetable shortening
  • 375g (3 cups) powdered icing sugar
  • 37ml tinned coconut milk
  • ½ tsp vanilla extract
  • 15g (2 tbsp) cocoa powder
  • Black gel food colour
  • Red gel food colour
  • Yellow gel food colour

Step 1

Bake your cupcakes according to your recipe or follow this chocolate recipe and allow to cool completely. I often pop them in the fridge to speed up the process.

Step 2

Cream your vegetable shortening with a stand or hand held mixer. Using a hard shortening rather than vegan margarine will give your buttercream more stability.

Step 3

Add the powdered icing sugar and beat on a slow speed to combine. A scatter guard is very helpful at this stage of you have one.

Step 4

Whisk together the tinned coconut milk to remove any separation and stir in the vanilla extract. If you followed my cupcake recipe, the vegan option will have some leftover coconut milk that you can use for the buttercream. You will also need a splash more later for the black icing.

Step 5

Pour the coconut milk mixture into the butter and sugar and gradually turn up to a high speed. Beat for a few minutes then scrape down the sides and beat for a further 5 minutes.

Step 6

Divide the buttercream into 3 and add the yellow gel food colour to a section of the icing. Stir until the colour is even. Then add the red food colour to another bit of icing and stir.

Step 7

Add the cocoa to the final section of buttercream and whisk together. This helps give it a darker colour without having to add a ridiculous amount of food colour, plus it’s tasty. The addition of the cocoa may have made the icing firmer and less easy to pipe, so add the remaining tablespoons of coconut milk a bit at a time until the consistency matches the other colours.

Step 8

Lay a square of cling film on a flat surface, then spoon the buttercream on to the cling film in lines that make up the German flag.

Step 9

Roll the cling film over to make a sausage shape, gently massaging as you roll to remove air bubbles. If you have spare cling film at the ends twist off to secure then snip one end.

Step 10

Transfer to a piping bag with a #3 star tip. Ensuring that the open end goes in first, if you cut the end earlier. Squeeze the buttercream down the bag until it pipes out the tip, then twist the open end of the piping bag to secure.

Step 11

Starting in the centre of each cupcake swirl the tip moving out towards the edges of the cupcake. Flick your wrist up and release the tension on the piping bag to finish.

If the lines of buttercream were uneven one colour may not come out fully at first, keep piping and you should end up with a good mixture of the colours.

Thanks for reading.

Published by The Bakery At Home

Amateur baker based in the UK with a sugar addiction and gluten intolerance. Inclusive of as many dietary requirements as possible, because everyone deserves to taste the delicious.

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