Ingredients
-
1
-
1
-
3/4
-
1/3
-
1 1/2
-
1
-
1/3
-
3/4
-
1/2
-
1/4
-
-
-
-
-
Directions
Basic Vegan Chocolate Cupcakes,From “Vegan Cupcakes Take Over the World”, these chocolate cupcakes are light and fluffy, not to mention animal friendly!
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Steps
|
1
Done
|
Preheat the Oven to 350f (180c). |
|
2
Done
|
Line Muffin Pan With Baking Cups (paper or Foil). |
|
3
Done
|
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. |
|
4
Done
|
in a Separate Bowl, Whisk Together the Remaining Dry Ingredients. |
|
5
Done
|
Add the Dry Mixture to the Wet Mixture in Two Batches Beating Until Smooth, With No Large Lumps Remaining. |
|
6
Done
|
Pour the Batter Into Prepared Baking Cups, Filling Them to Three Quarters Full. |
|
7
Done
|
Bake For 18 to 20 Minutes, Until a Toothpick Inserted Into the Center of One of the Cupcakes Comes Out Clean. |
|
8
Done
|
Transfer Cupcakes to Cooling Rack and Allow to Cool Completely. |
