Chocolate Vegan Cupcakes
1 cup vanilla soy milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1/2 teaspoon almond extract, chocolate extract, or vanilla extract if not using vanilla soymilk
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Preheat your oven to 350 degrees. Long ago I decided that cupcake liners made no sense and were just a waste of paper and source of trash accumulation so I simply sprayed my cupcake pan with cooking spray. Otherwise line them with papers if that is how you roll.
In a medium sized mixing bowl whisk together the soy milk and the apple cider vinegar and set this aside. It will start to curdle, which you want. Then add the sugar, oil, and whatever type of extract strikes your fancy. Beat this until it is frothy.
In a separate bowl sift together the remaining dry ingredients. In two batches, add the dry ingredients to the wet, gently mixing until no lumps remain. Pour this into your cupcake pans 3/4 of the way to the top and bake for 18-20 minutes or until a toothpick comes out clean when inserted. Cool completely on wire rack before icing. Speaking of...
Vegan Strawberry "Buttercream" Icing
1/4 cup nonhydrogenated shortening
1/4 cup nonhydrogenated margarine (like Earth Balance)
1 3/4 cups powdered sugar
1/4 - 1/2 cup strawberries, pureed
Beat together the shortening and margarine until nice and fluffy. Then, in 1/2 cup increments, lest your find yourself engulfed in a large puffy cloud of sugar, add the powdered sugar, beating well each time. Beat all together on high for about 3 minutes. Then add the strawberry puree. Depending on how juicy your strawberries are you might need to add some powdered sugar to get the right consistency. When finished, pipe or spread onto cupcakes. Garnish with fresh strawberries if desired and enjoy.
4 comments:
sounds yummy!
I wonder how whole wheat flour or non bleached four would taste?
You're great!
Thanks Jenny
i've never tried subbing WW flour for AP flour for cupcakes, only in some cookie recipes. hmm... i say go for it but i would maybe try using it as a fortifier rather than an entire substitution personally. like maybe sub 1/4 cup?
You can use barley and oat flour, but it makes it more crumbly, so best to make them as cupcakes.
I just stumbled upon your strawberry frosting recipe and am going to sub cranberries for strawberries to go on my vegan, gluten-free orange cupcakes. Thanks!!
Post a Comment