Cupcakes are the Godsend of Treats!
With the newest trend being a sweets and candy bar, neither would be complete without that perfectly moist, delectable cupcake! I have sought out some of the best recipes for my own Sweets Bar. Over the next ten weeks, I will be posting my favorite recipes for you all to enjoy! I have tested them all and thank each any every one who created the so that I can share them with you!!!!! So without further a due, here is week number one's pick!
The Cupcake Countdown
# 10
Vegan Chocolate Cupcakes
adapted from HolyCowVegan and Lauren of LaurensLatest
yield: 12 cupcakes
Ingredients:
1 cup soy milk + 1 teaspoon white vinegar
1/3 cup canola oil
3/4 cup granulated sugar
2 teaspoons vanilla extract
1 cup all purpose flour
1/3 cup cocoa powder, sifted
3/4 teaspoon baking soda
1/2 teaspoon baking powder
pinch of salt
1 cup soy milk + 1 teaspoon white vinegar
1/3 cup canola oil
3/4 cup granulated sugar
2 teaspoons vanilla extract
1 cup all purpose flour
1/3 cup cocoa powder, sifted
3/4 teaspoon baking soda
1/2 teaspoon baking powder
pinch of salt
Directions:
Preheat oven to 350 degrees. Line a muffin tin with 12 paper liners and set aside.
Preheat oven to 350 degrees. Line a muffin tin with 12 paper liners and set aside.
In a large bowl, whip oil and sugar together. Stir in vanilla. In a measuring cup, stir soy milk and vinegar together. Set aside to curdle. In a different bowl, stir all dry ingredients together until evenly mixed. Alternate mixing in wet and dry ingredients to the batter starting and ending with dry. Scrape sides and mix again briefly. Spoon batter 3/4 way full into muffin tins and bake 15-20 minutes or until toothpick comes out clean or with a few moist crumbs after inserted. Cool and frost as desired.
No comments:
Post a Comment