Rich Chocolate Cupcakes with Vanilla Bean Frosting
kate kaplan
Recipe from Vegan Cupcakes Take Over the World.
ingredients
- Cupcakes:
- 1 cup soy milk
- 1 teaspoon apple cider vinegar
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3/4 cup sugar
- 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
- Vanilla Bean Frosting:
- 1/4 cup margarine (or butter), softened
- 1/4 cup tofutti (or regular) cream cheese, softened
- 2 cups confectioners’ sugar
- 1 vanilla bean, split and seeds scraped out, or 1 teaspoon vanilla extract
directions
- 1
Preheat oven to 350 degrees F. Line muffin pan with paper liners.
- 2
Whisk together the soymilk 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 till 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 lumps remain (or very few remain).
- 3
Pour into liners, filling each with 1/4 cup of batter. Bake 18-20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
- 4
For frosting, cream together margarine and cream cheese until just combined. Add confectioners’ sugar 1/2 cup at a time, mixing each addition until smooth and creamy. Add vanilla, and beat until fluffy and smooth. Keep tightly covered and refrigerated until ready to use, then pipe/spread onto fully cooled cupcakes. Add sprinkles and don’t blink or they’ll all be gone.
Source: kate kaplan
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews