How to Make Vegan Cupcakes

It isn't necessary to be vegan to enjoy a delicious vegan cupcake. Sweet and healthy chocolate cupcakes, complete with creamy, fluffy frosting, will be a huge hit with vegans and non-vegans alike. Give them a try, and you'll be pleasantly surprised.

Difficulty: Moderate

Instructions

Things You'll Need:

• Muffin pan
• Foil or paper muffin cups
• 1 cup soy milk
• 1 tsp. apple cider vinegar
• 1/3 cup canola oil
• 3/4 cup sugar
• 1 1 /2 tsp. pure vanilla extract
• 1/3 cup cocoa powder
• 1 cup flour
• 1/2 tsp. baking powder
• 3/4 tsp. baking soda

1. Line a muffin pan with foil or paper muffin cups. Preheat the oven to 350 degrees F.

2. Whisk the vinegar and soy milk in a large mixing bowl, and set the mixture aside to curdle for a few minutes. Blend in the oil, sugar and vanilla until foamy.

3. Sift together the cocoa powder, flour, baking powder and baking soda. Add half of the dry ingredients to the batter, and beat it well before adding the remainder. Beat the mixture until there are no large lumps.

4. Fill the muffin cups 3/4 full with batter, and bake the vegan cupcakes for about 18 to 20 minutes. Insert a toothpick into the center of a cupcake, and if it comes out clean, remove from the oven.

5. Allow the cupcakes to cool completely on a wire rack.

Tips & Warnings

• Frost the cooled vegan cupcakes with the frosting of your choice.

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