Saturday, October 15, 2011

Vegan Chocolate Cupcakes

Simple and easy, yet delicious. I never would have thought cakes without butter, egg, or milk would taste just as good. Give it a try, you won't regret.

Vegan Chocolate Cupcakes
Recipe adapted from Instructables (AliciaK)
Makes 12 cupcakes or 8x8 square pan

1¼ cup
1 cup
⅓ cup
Unsweetened cocoa powder
1 tsp
Baking soda
½ tsp

1 cup
Warm water
1 tsp
Vanilla extract
⅓ cup
Vegetable oil
1 tsp
Distilled white vinegar

For chocolate glaze (vegan) recipe, please follow the link.

Moist and chocolaty.

1.     Preheat oven to 180°C. Line 12 muffin cups with paper liners.
2.     Mix together the dry ingredients; make sure they are well incorporated.
3.     Add the wet ingredients. Mix until the ingredients are completely combined. The batter will be runny.
4.     Divide the batter evenly between the cupcake liners and bake for about 17-20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean.
5.     Remove from oven and place on wire rack to cool completely. Top it with glaze/icing/buttercream or just leave it plain – it’s just as good.