Ingredients
- 1 Cup soy milk
- 1 tsp. apple cider vinegar
- ¾ Cup granulated sugar
- ⅓ Cup canola oil
- 1 tsp. vanilla extract
- ½ tsp. almond extract, or chocolate extract or more vanilla extract
- 1 Cup all purpose flour
- ⅓ Cup cocoa powder, Dutch processed or regular
- ¾ tsp. baking soda
- ½ tsp. baking powder
- ¼ tsp. salt
Directions
Preheat oven to 350 degrees F and line 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, and vanilla extract, and other extract, if using, to the soy milk mixture and beat till 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 till no large lumps remain (a few tiny lumps are okay).
Pour into liners, filling three-quarters of the way. Bake 18-20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
Rice or almond milk can be substituted for soy milk.
I typically make the cupcakes either the night before or earlier in the day, so they have a chance to cool off completely. Then I make the chocolate ganache frosting and dip the cupcakes. I put 1-2 raspberries on top to make them look cute. Or you could use vegan chocolate chips.
Basic Chocolate Cupcake. To import, drag image to your MacGourmet recipe box.
