Vegan Chocolate Cupcakes

Vegan Chocolate Cupcakes

Ingredients:

  • 1 teaspoon apple cider vinegar
  • 1 1/2 tsp of baking powder
  • 1 teaspoon baking soda
  • cup canola oil
  • cup cocoa powder
  • 1 1/2 cups of flour
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/8 cup of soy milk
  • 2 teaspoons vanilla extract

Instructions:

  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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