Vegan Chocolate Cupcake Recipe

VEGAN CHOCOLATE CUPCAKE
From: Vegan Cupcakes Take Over The World
(Makes 12 regular size cupcakes or 24 minis)

CUPCAKE INGREDIENTS:
1 cup soy milk (rice/almond/hemp milks also work)
1 teaspoon apple cider vinegar
3/4 cup granulated sugar (look for raw cane sugar)
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond, chocolate, or more vanilla extract
1 cup all-purpose unbleached flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

CUPCAKE DIRECTIONS:
1. Preheat over to 350 degrees F and
line muffin pan with paper or foil liners.
2. Whisk the soy milk and vinegar in a
measuring cup and set aside a few minutes
3. Add the sugar, oil, and vanilla extract
(and any other extracts if using) to
the soy milk mixture and beat until foamy.
4. In a separate bowl, sift together the flour,
cocoa powder, baking soda, baking powder, and salt.
5. Add in two batches of wet ingredients
and beat till no large lumps remain
6. Fill cupcake liners three quarters of the way
and bake for 18 to 20 minutes until a toothpick
inserted into the center comes out clean.
(Bake approx 10-12 minutes if using mini-cupcake pans.)
7. Transfer to a cooling rack and let
cool completely before frosting.


VEGAN FLUFFY BUTTERCREAM FROSTING
(Makes 3-4 cups of frosting)

FROSTING INGREDIENTS:
1/4 cup non-hydrogenated shortening
1/4 cup vegan margarine (we use earth balance)
3 ½ cups confectioners' sugar, sifted if clumpy
¼ cup plain soy milk or creamer
(rice/almond/hemp/organic milks also work fine)

FROSTING DIRECTIONS:
1. Beat the shortening and margarine
together until well combined and fluffy.
2. Add the sugar and beat for about 3 more minutes.
3. Add the vanilla and soy milk, beat for another
5 to 7 minutes until fluffy.

NOTES: I make the vegan chocolate cupcakes & vegan vanilla cupcakes
fairly often. They get easier to make each time and are fun
to decorate. You can get Earth Balance vegan margarine at
Shaws, The Living Earth or Whole Foods. The non-hydrogenated
shortening can be found at The Living Earth or Whole Foods also.
These days you can get rice or soy milk at just about every
grocery store. Almond milk and hemp milk are becoming more
common. Whole foods has the best selection, but I know
Shaws Wild Harvest section has a few organic options also.