a few weeks ago i tried the “vegan cupcakes take over the world,” book for the first time. i didn’t post the recipe because i didn’t know if i’d fail at baking the cupcakes or not. it turns out i didn’t fail and now i want to post the recipe! this time i made chocolate cupcakes. mmm!
here’s what you’ll need for the cake portion of the cupcakes…
-1 cup soy milk
-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
and what to do…
-preheat oven to 350° and line a muffin pan with paper liners.
-whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. add the sugar, oil, vanilla extract, and other extract, to the soy milk mixture and beat until foamy. in a separate bowl, sift together the 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.
and for the vegan fluffy buttercream frosting…
-1/2 cup nonhydrogenated shortening
-1/2 cup nonhydrogenated margarine
-3 1/2 cups confectioners’ sugar sifted
-1 1/2 teaspoons vanilla extract
-1/4 cup plain soy milk
-beat the shortening and margarine together until well combined and fluffy.
-add the sugar and beat for about three minutes
-add the vanilla and soy milk, beat until fluffy.
-icing the cupcakes after they have cooled.
*this recipe makes about a dozen large cupcakes, but you may have some batter let over to make mini cupcakes if you’d like!

the finished product!
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