Our little girl turned four on new years eve and she requested chocolate cupcakes with "white" frosting and chocolate candies on top. Being a total chocoholic I agreed, and made a double batch so there would be plenty for all and left-overs to boot! I couldn't wait to try out my new recipe from the book "Vegan Cupcakes Take Over the World".
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
These are the 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.
I also made the vegan buttercream frosting for these and let me tell you, they ROCKED!
1/2 cup nonhydrogenated shortening 1/2 cup nonhydrogenated margarine, I 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
Beat the "butters" together then add the sugar, vanilla & extract. Beat for about 5-7 minutes and frost to your hearts content.
I can vouch for these cupcakes, any person, vegan or not would be silly not to eat one or two or three of these babies! All of GiGi's friends gobbled them up like they hadn't eaten in weeks!