Last year I made some great vanilla vegan cupcakes for Baby Veg, however now he's a toddler and he requested chocolate this year. So I got out my trusty book "Vegan Cupcakes take over the world".
Love, love love it!
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
INSTRUCTIONS
Preheat oven to 350°F and line a muffin pan with paper or foil liners.
Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, 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 (a few tiny lumps are OK).
Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
The frosting was "Rich chocolate ganache frosting"
1/4 cup soy milk
4 oz vegan choc chips
2 T maple syrup
Bring soy milk to a gentle boil and remove from heat. Put in maple syrup and chocolate. Stir with heatproof spatula until fully melted. Will thicken upon standing and cooling!
