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Your Basic Chocolate Cupcake (Vegan) |
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Of course, we can always count on Isa Moskowitz and Terry Hope Romero of the PPK and Vegan Cupcakes Take Over the World for some fabulous pareve and vegan / egg-free recipes (posted in the Jewish Exponent):
Ingredients: 1 cup soy milk
1 tsp. apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 tsp. vanilla extract
1/2 tsp. almond extract
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt - Preheat oven to 350°.
- Line a muffin pan with cupcake liners.
- Whisk together the soy milk and vinegar in a large bowl. Set aside for a few minutes to curdle.
- Add the sugar, oil, vanilla extract and almond extract to the soy-milk mixture. Beat till foamy.
- In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt.
- Add in 2 batches to wet ingredients. Beat until no large lumps remain (a few tiny lumps are okay). Pour into liners, filling three-quarters of the way.
- Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean.
- Transfer to cooling rack and cool completely.
- Frost with Chocolate-Mousse Topping.
Makes 12 cupcakes.
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