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[edit] Ingredients
1 |
cup soy milk |
1 |
teaspoon apple cider vinegar |
¾ |
cup granulated sugar |
⅓ |
cup canola oil |
1 ½ |
teaspoons vanilla extract |
1 |
|
⅓ |
cup cocoa powder |
¾ |
teaspoon baking soda |
½ |
teaspoon baking powder |
½ |
teaspoon salt |
[edit] Preparation
Step 1 |
Preheat oven to 350 degrees and line muffin pan with paper or foil liners |
Step 2 |
Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, and vanilla extract 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. |
Step 3 |
Pour into liners, filling three-quarters of the way. Bake 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Transfer to cooling rack and let cool completely. |
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[edit] About Vegan Chocolate Cupcakes
From Vegan Cupcakes Take Over the World
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