Day 5 of Cupcake Week – Vegan Cupcakes

Who said that vegans didn’t know how to have fun? What could be more fun then a cupcake with fluffy frosting?

I realise that I have already given the recipe for chocolate cupcakes this week, however I assure you this one is different as it is VEGAN.

I myself am not a vegan, however I can perfectly understand people wanting alternatives to dairy or egg recipes. I found this recipe on Chow.com.

Vegan Chocolate Cupcakes with Fluffy Vegan Buttercream – Makes 12 cupcakes

Ingredients

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

Ingredients for Frosting

1/2 cup non-hydrogenated shortening

1/2 cup non-hydrogenated margarine, we use Earth Balance

3 1/2 cups powdered sugar, sifted if clumpy

1 1/2 teaspoons vanilla extract

1/4 cup plain soy milk or soy creamer

Directions

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 centre comes out clean. Transfer to a cooling rack and let cool completely.

Buttercream Ingredients

Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.

Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.

Sarah