If you’re going back and forth on becoming a vegan, but you’re sad about giving up some sinful treats, you might be swayed after this recipe from Chow. Turns out you don’t need eggs and butter to create moist, fluffy, decadent cupcakes.
Vegan Chocolate Cupcakes
Ingredients:
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
Directions:
1. Preheat oven to 350 degrees Fahrenheit. Line muffin pan with paper liners.
2. Whisk together soy milk and vinegar, set aside for 5-10 minutes to curdle.
3. Add sugar, oil, vanilla extract and other extract to soy milk mixture. Beat until foamy.
4. In separate bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients. Beat until lumps are gone.
5. Pour into liners, 3/4 of the way full. Bake 18 to 20 minutes, until toothpick inserted comes out clean. Let cupcakes cool in pan for 5 minutes. Then transfer to cooling rack and let cool completely. Makes 12 cupcakes.
Vegan Buttercream Frosting
Ingredients:
1/4 cup shortening
1/4 cup margarine
2 3/4 cups powdered sugar, sifted if clumpy
1 teaspoon vanilla extract
1/4 cup plain soy milk or soy creamer
Directions:
1. Beat shortening and margarine until well combined. Add sugar and beat for 3 more minutes.
2. Add vanilla extract and soy milk. Beat for another 5 minutes until frosting is fluffy. Makes 2 cups.
Enjoy!
