Vegan chocolate cupcakes recipe
1 cup unflavored soy milk
1 tsp. apple cider vinegar
3/4 cup raw vegan or vegan turbinado sugar
2/3 cup unsweetened applesauce
1-1/2 tsp. vanilla extract
1 cup unbleached all-purpose flour
1/3 cup Dutch-processed cocoa powder
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
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, applesauce and vanilla 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 (a few tiny lumps are okay).
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. Frost with vegan buttercream frosting.
Yield: 12 cupcakes
Rachael’s Recipes Notes:
Hershey’s cocoa powder works well in this recipe, and is vegan-friendly.
Vegan buttercream frosting recipe
1/2 cup Earth Balance vegan shortening
1/2 cup Earth Balance buttery spread
3-1/2 cups vegan/organic powdered sugar
1-12 tsp. vanilla extract
1/4 cup unflavored soymilk
Beat the shortening and margarine together until fluffy. Add the sugar and beat for 3 more minutes. Add the vanilla. Add the soy milk slowly. You should be left with a light fluffy frosting. Yield: about 2 cups frosting, plenty for 12 cupcakes.
Rachael’s Recipe Notes:
You can use Wholesome Foods organic powdered sugar or Wholesome Sweetners powdered sugar in this recipe. You can also make your own vegan powdered sugar.
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- Rachael Monaco also writes Rachael’s Food Buzz for Niagara Buzz, and is a Community Blogger for WGRZ TV 2 Your Town