Saturday, November 5, 2011
This is a very basic and tasty chocolate cupcake recipe, it just happens to be vegan as well. I got it from Vegan Cupcakes Take Over The World.
I made these recently to take to a friend to cheer her up, it worked !! I was in a hurry so I didn't take the usual barrage of photos. They so simple to make you will be fine without the photo documentation ;-)
Preheat oven to 350 F and line muffin tins with paper cups.
1 cup soy milk
1 teaspoon cider vinegar
3/4 cup sugar
1/3 canola oil
1 teaspoon vanilla
1/2 teaspoon almond extract
1 cup flour
1/3 cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Whisk together the soy milk and vinegar and set aside to curdle.
In a separate bowl sift together all the dry ingredients.
Now go back to the bowl with the soy milk and beat in the sugar, oil and extracts until foamy.
Add the dry stuff in two batches to the wet stuff and beat until no large lumps remain. Small lumps are OK.
Pour the batter into the cupcake papers.
Bake for 18 to 20 minutes. Transfer to a cooling rack.
I like to frost them with this very simple ganache.
If you are not concerned about the vegan aspect you can use milk or cream in place the soy milk.
Bring 1/4 of soy milk to a gentle boil in a small sauce pan. Remove from heat and add 1/2 cup semi sweet chocolate chips, mix until smooth.
Set aside at room temperature until you are ready to use it. It will solidify as it cools which makes it easier to spread.
You can add almonds to the top or fancy them up anyway you like !!