Basic Vegan Chocolate Cupcakes Food

CLASSIC VEGAN CHOCOLATE CUPCAKES RECIPE

Steps:

• Preheat the oven to 350°F (180°C) and line a cupcake tray with cupcake liners. Set aside.
• Sift the flour and cocoa into a mixing bowl and add the white and brown sugar, baking soda and salt and mix together.
• Add the soy milk, vanilla, oil, applesauce and vinegar and mix in. Use a hand whisk to whisk out any big lumps.
• Divide the batter evenly between the cupcake liners.
• Place into the oven and bake for 20 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.
• Let cool for a few minutes and then remove the cupcakes from the cupcake tray and transfer to a wire cooling rack to cool completely.
• Prepare your frosting by adding the vegan butter, powdered sugar, cocoa powder, vanilla and salt to a mixing bowl. Using an electric mixer, start at slow speed, gradually increasing speed. Add in the soy milk slowly, only as much as needed to get the right consistency.
• When your cupcakes are cooled, pipe on the frosting and sprinkle with grated vegan chocolate shavings.

VEGAN CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 350 and prepare a dozen muffin cups - either outfit a muffin pan with paper or foil liners, or use a baking sheet and set out 12 paper liners nested inside foil liners, or else use silicone 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.

BASIC VEGAN CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 350°F (180°C).
• Line muffin pan with baking cups (paper or foil).
• Whisk together soy milk and vinegar in a large bowl, and set aside to curdle. Add sugar, oil, and vanilla to the soy mixture and beat until frothy.
• In a separate bowl, whisk together the remaining dry ingredients.
• Add the dry mixture to the wet mixture in two batches beating until smooth, with no large lumps remaining.
• Pour the batter into prepared baking cups, filling them to three quarters full.
• Bake for 18 to 20 minutes, until a toothpick inserted into the center of one of the cupcakes comes out clean.
• Transfer cupcakes to cooling rack and allow to cool completely.

VEGAN CHOCOLATE CUPCAKES WITH VEGAN VANILLA FROSTING!

Steps:

• Preheat oven to 350°F.
• In a bowl whisk together soy milk and vinegar, set aside to allow curdling.
• Add sugar, oil and vanilla extract to the soy milk mixture and beat until it's foamy.
• In a seperate bowl sift together flour, cocoa powder, baking soda an dpowder, and salt.
• Add in two batches to thewet ingredients, beating until no large lumps remain.
• Pour into lined cupcakes filling about 3/4 full.
• For the frosting: mix margarine, soy milk, and vanilla.
• Blend in sugar until creamy enough to your preference.

VEGAN CHOCOLATE CUPCAKES

Steps:

• Mix dry ingredients.
• Mix wet ingredients into dry ingredients.
• Bake in greased muffin tins at 375 for 25 minutes.