NY Times Vegan Chocolate Cupcakes
Maggie
Another one of Abby’s favorites. Abby and Ben like these better than the pomegranate cupcakes.
ingredients
Cupcakes- 1 cup soy or rice milk
- 1 t vinegar
- 3/4 cup sugar
- 1/3 cup vegetable oil
- 1 1/2 t vanilla
- 1 cup flour
- 1/3 cup cocoa powder
- 3/4 t baking soda
- 1/2 t baking powder
- 1/4 t salt
- 1 cup confectioners’ sugar
- 1/4 cup coca powder, sifted
- 3 T soy or rice milk
- Chocolate sprinkles (optional)
directions
Cupcake instructions
- 1
Preheat 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.
- 2
In a large mixing bowl, stir together the soy or rice milk, vinegar, sugar, vegetable oil and vanilla extract.
- 3
In another bowl, stir together the flour, coca 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.
- 4
Pour the batter into the cupcake liners until they are about 2/3 full. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Cool on a wire rack.
Chocolate glaze instructions
Whisk the chocolate glaze ingredients until smooth and spread over cooled cupcakes. Top with sprinkles, if desired.
Source: Maggie
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