Vegan cupcakes

Vegan Chocolate Cupcake Recipe


Makes: 12 cupcakes

INGREDIENTS
8fl oz - 1 cup soy milk
1 teaspoon apple cider vinegar - or any vinegar, I used wine vinegar
5 oz - 3/4 cup granulated sugar
3 fl oz - 1/3 cup canola oil - I used sunflower oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
4 oz - 1 cup all-purpose flour - plain flour
1 and a half oz - 1/3 cup cocoa powder, Dutch-processed or regular
3/4 teaspoon baking soda - bicarbonate of soda we call it in UK!
1/2 teaspoon baking powder
1/4 teaspoon salt


INSTRUCTIONS
Preheat oven to 350°F 175c 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.

icing -

3oz vegan margarine
half tsp vanilla essence
6oz sieved icing sugar
2 oz sieved cocoa pdr.

mix thoroughly and swirl or otherwise decorate the cakes with this. Yum


Anglicised from
From: Vegan Cupcakes Take Over the World , by Isa Chandra Moskowitz and Terry Hope Romero