Chocolate Cupcakes (Vegan)

PDX Meems's Note:

This recipe is my all-time favorite cucake recipe. It never fails to make a moist, fluffy cupcake with just the right amount of sweetness. It is from Vegan Cupcakes Take Over the World.

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Serves: 12

Yield: 12.0 fairy c ...

• 1 cup soymilk
• 1 teaspoon apple cider vinegar
• ¾ cup evaporated cane juice
• 1⁄3; cup canola oil
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 1 cup unbleached all-purpose flour
• 1⁄3; cup cocoa powder (Dutch-processed or regular or a mix of the two)
• ¾ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt

Directions:

1. Preheat oven to 350 F and line muffin pan with paper or foil liners.
2. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the evaporated cane juice, oil, vanilla extract, and almond extract to the soy milk mixture and beat until foamy.
3. 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 till no large lumps remain ( few tiny lumps are okay, don't over-beat!).
4. Pour into liners, filling three-quarters ofthe way. Bake 18-20 minutes, until a toothpick inserted into the center comes out clean. Transfer to cooling rack and let cool completely.

Reviews

[White Rose Child]

I made these from the cookbook, not Zaar, but I thought it needs noting that these are *wonderful* vegan cupcakes. If you do not have VCTOtW, you should use this recipe :)