Recipe Archives->Vegetarian->Cupcakes 02

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 350F 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-Os. Bake
as directed.
                                                                                

Vegan Fluffy Buttercream Frosting

1/2 cup nonhydrogenated shortening
1/2 cup nonhydrogenated margarine
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.

Printable version: cupcakes02.txt.