Ingredients:
• 1 cup Almond Milk (can use soy)
• 1 tsp Vinegar
• 3/4 cup turbinado Sugar (can use regular Sugar)
• 1/3 cup canola or other flavorless vegetable oil
• 2 tsp vanilla extract
• 1 cup all-purpose flour
• 1/3 cup cocoa powder
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• A pinch of salt
• For icing:
• 4 tbsp – vegan Butter (like earth balance, softened to room temperature)
•
Method:
- In a bowl, mix the almond milk and vinegar and set aside for a few minutes until it curdles.
- Add the sugar, oil, vanilla extract and beat together until it turns frothy.
- In another bowl, sift together the flour, baking soda, baking powder, cocoa powder and salt.
- Add the cocoa-flour mixture to the wet ingredients in two batches, mixing well until the mixture is fairly smooth. Don’t overbeat.
- Line a muffin pan with paper liners. Pour the batter into each liner, about 3/4 full.
- Bake in a preheated 350-degree oven for 18 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
- Cool on a rack for about 10 minutes. Then unmold and place them on the rack until thoroughly cooled.
- Using a handheld or stand mixer, beat together the cream cheese and butter in a bowl.
- Add the sugar and beat until mixed together. If you use less sugar, your icing will be a bit runny.
- Place a tiny dollop of icing in the center of each cupcake.
- Recipe courtesy: Holy Cow Vegan