the baker upstairs: vegan chocolate cupcakes

6.03.2012

vegan chocolate cupcakes

Yum


As much as I love a good cupcake, I was highly doubtful that I would be able to make my own while trying to eat a vegan diet. If nothing else, a lot of the vegan recipes I find have all sorts of weird ingredients in them (nutritional yeast and chia eggs, anyone?). So I was totally thrilled to find a vegan cupcake recipe in my trusty Martha Stewart cupcake book! I had all the ingredients on hand, and they were super easy to make, too. They smelled fantastic, and were moist and delicious. Definitely a cupcake win!
Vegan Chocolate Cupcakes
Martha Stewart

1 1/2 cups cake flour
3/4 cup sugar
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/4 cup plus 1 T vegetable oil
1 T distilled white vinegar
1 tsp vanilla
1 1/4 cup water

Preheat oven to 350. Line a standard muffin tin with paper liners. Sift together cake flour, granulated sugar, cocoa, baking soda, and salt. With an electric mixer on medium high speed, mix together oil, vinegar, vanilla, and water until well combined. Add flour mixture and mix until smooth, scraping down sides of the bowl as needed (batter will be very thin). Divide batter evenly among lined cups, filling each three-quarters full. Baking, rotating tin halfway through, until a cake tester inserted into centers comes out clean, 20 to 25 minutes. Turn cupcakes onto a wire rack and let cool completely.
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