Recipe

Vegan Chocolate Cupcakes Recipe

Add Step-by-Step Photos	Infiltrators / All my dishes 1 year, 5 months ago This recipe is from a new cookbook I found via bunnyrock - Vegan Cupcakes Take Over the World. This former omnivore and cupcake connoisseur is happy to announce that these light, moist bits of deliciousness easily rival anything containing dairy and eggs.... More Prep:5m Cook:18m Servings:12	Infiltrator
	vegan cupcake moist light delicious fresh

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Fans

trigger

auntybea

Ingredients

1 cup soymilk/rice milk (original recipe calls for soy, but I used rice)

1 teaspoon apple cider vinegar

3/4 cup granulated sugar

1/3 cup canola oil

1 teaspoon vanilla extract

1/2 teaspoon almond extract, chocolate extract, or more vanilla extract

1 cup all-purpose flour

1/3 cup cocoa powder, Dutch-processed or regular

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

Directions

Preheat oven to 350°F and line a muffin pan with paper or foil liners.

Whisk together the milk and vinegar in a large bowl, set aside for a few minutes to curdle.

Add the sugar, oil, and extract(s), and beat until foamy.

In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.

Add in two batches to wet ingredients and beat until no large lumps remain.

Pour into liners, filling 3/4 of the way.

Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean.

Transfer to a cooling rack and let cool completely.

Try not to eat half the batch in one sitting.

Tell your husband that going for seconds indeed means he can't tell they're vegan.

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Comments

trigger 1 year, 5 months ago said:
The fact that these are Vegan is amazing for these are defiantly unique and delicious.
You have my 5 fork rating.
Michael

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