Vegan Chocolate Cupcakes
By: Helen Pitlick
Published: Wednesday, December 9, 2009 - 1:53am

Ingredients




1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
 cup canola oil
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

Preparation

1 Preheat oven to 350 degrees and line muffin pan with paper or foil liners 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. 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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From Vegan Cupcakes Take Over the World