Vegan Chocolate Cupcakes
From infiltrators 15 years ago
- 18 minutes to make
- Serves 12
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.
Ingredients
- 1 cup soymilk/rice milk (original recipe calls for soy, but I used rice) shopping list
- 1 teaspoon apple cider vinegar shopping list
- 3/4 cup granulated sugar shopping list
- 1/3 cup canola oil shopping list
- 1 teaspoon vanilla extract shopping list
- 1/2 teaspoon almond extract, chocolate extract, or more vanilla extract shopping list
- 1 cup all-purpose flour shopping list
- 1/3 cup cocoa powder, Dutch-processed or regular shopping list
- 3/4 teaspoon baking soda shopping list
- 1/2 teaspoon baking powder shopping list
- 1/4 teaspoon salt shopping list
How to make it
- 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.
The Rating
Reviewed by 2 people-
The fact that these are Vegan is amazing for these are defiantly unique and delicious.
You have my 5 fork rating.
Michael
trigger
in loved it
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" It was excellent "