You've not lived till you've tried a vegan cupcake. I'm dead serious. When these ladies said you could really taste the ingredients much better in one of their cupcakes, they weren't joking. These are moist, super chocolatey and the frosting is rich, creamy and mmmmm....
I shall never make a normal cupcake again!
Here's the recipe:
1 cup soy milk
1 tsp apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 tsp vanilla extract
1/2 tsp almond extract
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1. Preheat oven to 350F and line muffin pan.
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 extracts to the soy milk mixture and beat till foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Add in two batches to the wet ingredients. (I mixed the wet ingredients in my KA and added the dry directly there! Much easier!)Beat till no large lumps remain. Fill liners 3/4 full. Bake 18-20 minutes till toothpick comes out clean. Let cool in pan five minutes and transfer to rack to cool completely.
Chocolate Buttercream Frosting
1/4 cup margarine softened
1/4 cup shortening
1/2 cup unsweetned cocoa powder, sifted
2 1/2 powdered sugar, sifted
3 tbsps soy milk (or more, I think!)
1 1/2 tsps pure vanilla extract
1. Cream together the margarine and the shortening until well combined. Add the cocoa powder and incorporate well. (Again, I did this all in the KA. It looked rather dry at first, but came together beautifully.)Add the confectioners' sugar in about 1/2 cup batches and beat well adding a little splash of soy milk after each addition. When all ingredients have been well incorporated, add the vanilla and beat until light and fluffy.