Vegan Chocolate Cupcakes

Created 14 Jul 2014 20:10, Updated 27 Jan 2015 20:07

Chocolate Cupcakes for Almost Everybody

from a New York Times Magazine online article which is in turn adapted from Vegan Cupcakes Take Over the World, by Isa Chandra Moskowitz and Terry Hope Romero.

Yield: 12 cupcakes

For the cupcakes
1 cup soy or rice milk
1 teaspoon vinegar
3/4 cup sugar
1/3 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 cup flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

For the chocolate glaze
1 cup confectioners’ sugar
1/4 cup cocoa powder, sifted
3 tablespoons soy or rice milk
Chocolate sprinkles (optional)

Preheat the oven to 350 and prepare a dozen muffin cups.

In a large mixing bowl, stir together the soy or rice milk, vinegar, sugar, vegetable oil and vanilla extract.

In another bowl, stir together the flour, cocoa 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.

Pour the batter into the cupcake liners until they are about two-thirds full. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Cool on a wire rack.

When cool, whisk the chocolate glaze ingredients until smooth and spread the glaze on the cupcakes. If you choose, top with sprinkles.

They’re called Chocolate Cupcakes for Almost Everybody because they contain flour, which won’t work for celiacs.

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