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home > recipes > dessert > vegan chocolate cupcake
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 Vegan Fluffy Buttercream Frosting Preheat oven to 350°F and line a muffin pan with paper or foil 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, if using, 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 (a few tiny lumps are OK). 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. Variation: Cookies 'n Cream Cupcakes: Mix into cupcake batter 1 cup (about 10 cookies; chop first, then measure) of coarsely chopped vegan chocolate cream-filled sandwich cookies, like Newman-O’s. Bake as directed. Vegan Fluffy Buttercream Frosting 1/2 cup nonhydrogenated shortening 1/2 cup nonhydrogenated margarine, we use Earth Balance 3 1/2 cups powdered sugar, sifted if clumpy 1 1/2 teaspoons vanilla extract 1/4 cup plain soy milk or soy creamer Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.

Vegan Chocolate Cupcake


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(posted January 12, 2008)

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
Vegan Fluffy Buttercream Frosting

Preheat oven to 350°F and
line a muffin pan with paper or foil 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, if using, 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 (a few tiny lumps are OK).

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.

Variation:
Cookies 'n
Cream Cupcakes: Mix into cupcake batter 1 cup (about 10 cookies; chop first, then measure) of coarsely chopped vegan chocolate cream-filled sandwich cookies, like Newman-O’s. Bake as directed.

Vegan Fluffy Buttercream Frosting

1/2 cup nonhydrogenated
shortening
1/2 cup nonhydrogenated
margarine, we use Earth Balance
3 1/2 cups
powdered
sugar, sifted if clumpy
1 1/2 teaspoons
vanilla extract
1/4 cup plain
soy
milk or soy creamer

Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.

Add the
vanilla and soy
milk, and beat for another 5 to 7 minutes until fluffy.


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