VEGAN CHOCOLATE CUPCAKES
Vegans have made amazing discoveries in the field of eggless baking. This is a boon not just for folks who abstain from animal products, but also for those who have dairy allergies. This recipe, adapted from "Vegan Cupcakes Take Over the World," by Isa Chandra Moskowitz and Terry Hope Romero, makes cupcakes that are moist and sweet and dark with cocoa.
Provided by Pete Wells
Categories easy, weekday, dessert
Yield Makes 12 cupcakes
Number Of Ingredients 14
- Preheat the oven to 350 and prepare a dozen muffin cups - either outfit a muffin pan with paper or foil liners, or use a baking sheet and set out 12 paper liners nested inside foil liners, or else use silicone muffin cups.
- In a large mixing bowl, stir together the soy or rice milk, vinegar, sugar, vegetable oil and vanilla extract. In another bowl, stir together the flour, cocoa powder, baking soda, baking powder and salt. Sift the dry ingredients into the wet ingredients, pausing two or three times to stir, and keep stirring until all the large lumps are gone.
- Pour the batter into the cupcake liners until they are about two-thirds full. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Cool on a wire rack.
- When cool, whisk the chocolate glaze ingredients until smooth and spread the glaze on the cupcakes. If you choose, top with sprinkles.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 153 milligrams, Sugar 24 grams, TransFat 0 grams
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Top Asked Questions
How to make vegan cupcakes?To make the vegan cupcakes: Preheat the oven to 350 F. Line a cupcake pan with liners. In a large bowl, whisk first 5 ingredients. Do not forget the vinegar. Let sit at least 10 minutes, and sift all remaining ingredients in a separate bowl while you wait.
What are chocolate wacky cupcakes?This classic Chocolate Wacky Cupcakes recipe dates back to the depression era (or earlier). It is simply one of the easiest, most delicious, and moist chocolate cupcake recipes out there! It naturally requires no milk, no eggs, and no nuts, and can easily accommodate many food allergies and intolerances.
How do you make cupcakes with soy milk?Preheat the oven to 350°F (180°C) and line a cupcake tray with cupcake liners. Set aside. Sift the flour and cocoa into a mixing bowl and add the white and brown sugar, baking soda and salt and mix together. Add the soy milk, vanilla, oil, applesauce and vinegar and mix in. Use a hand whisk to whisk out any big lumps.
How do you make the perfect cupcake mix?Sift the flour and cocoa into a mixing bowl and add the white and brown sugar, baking soda and salt and mix together. Add the soy milk, vanilla, oil, applesauce and vinegar and mix in. Use a hand whisk to whisk out any big lumps.