Years ago my daughter had to get a tongue guard. She was a good sport about it, but on the first day we needed some distraction, so we made Vegan Chocolate Cupcakes. It’s 10 years later. Tongue guard is gone, bite is perfect (more or less) and this is still a great recipe!
Double Batch Vegan Chocolate Cupcakes
Adapted from Vegan Cupcakes Take Over the World!
2 cups (480 ml) soy milk (these days I use almond milk)
2 teaspoon (10 ml) apple cider vinegar or regular vinegar
2 cups (9 oz/250 grams) all-purpose flour
2/3 cup (60 grams) unsweetened natural cocoa powder (Dutch is okay too)
1 1/2 teaspoon (7 ml) baking soda
1 teaspoon (5 ml) baking powder
1/2 teaspoon (2 ml) salt
1 1/2 cup (295 grams) granulated sugar
2/3 cup (180 ml) vegetable oil
1 teaspoon (5 ml) vanilla extract
1/2 cup (98 grams) Spectrum or other non-hydrogenated shortening
1/2 cup (114 grams) Earth Balance or other non-hydrogenated margarine
3 1/2 cups powdered sugar (about a pound)
1 1/2 teaspoons (7 ml) vanilla extract
1/4 cup (60 ml) soy milk
(For chocolate frosting, add about half cup of cocoa powder or to taste)
Preheat oven to 350°F (176 C). Line 24 muffin cups with paper liners.
Stir or whisk whatever nondairy milk your are using and vinegar together in a large mixing bowl. Let it sit for a few minutes to curdle.
Meanwhile, thoroughly mix together the flour, cocoa powder, baking soda, baking powder and salt; set aside.
Stir the sugar, oil and vanilla into the soy milk mixture and whisk until foamy.
Add half of the dry mixture (flour etc.) to wet mixture and stir very well until mixed – batter might be slightly lumpy, but try to remove the big lumps. Add remaining flour mixture and stir until mixed. Pour batter into muffin cups dividing evenly between all 24 cups and bake 20 minutes or until a toothpick inserted in center comes out clean.