your basic chocolate cupcake
makes 12 cupcakes
ingredients
- 1 cup soy milk
- 1 teaspoon apple cider vinegar
- 3/4 cup granulated sugar
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract, chocolate extract, or more vanilla extract (i use vanilla)
- 1 cup all-purpose flour
- 1/3 cup cocoa powder, dutch-processed or regular
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
directions
- preheat oven to 350 degrees F and line a muffin pan with paper or foil liners.
- whisk together the soy milk and vinegar in a large bowl and set aside for a few minutes to curdle.
- in a separate bowl, sift (really – get a sifter; it makes a difference) together the flour, cocoa powder, baking soda, baking powder and salt.
- add the sugar, oil and vanilla extract, and other extract if using, to the soy milk mixture and beat until foamy.
- add the dry ingredients to the wet ingredients in two batches and beat until no large lumps remain (a few tiny ones are ok).
- pour into liners, filling three-quarters of the way.
- bake 18 to 20 minutes, until a toothpick inserted in the center of a cupcake comes out clean.
- transfer to cooling rack and let cool completely before...
frosting
ingredients (note: this is half the recipe; i find it's plenty for a dozen cupcakes)
- 1/4 cup shortening
- 1/4 cup margarine
- 1-3/4 cups confectioners' sugar
- 3/4 teaspoon vanilla extract
- 1/8 cup plain soy milk or soy creamer
directions
- beat the shortening and margarine until well combined and fluffy.
- add the sugar and beat about 3 more minutes.
- add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy. if you want to color the frosting, add food coloring near the end of beating.
No comments:
Post a Comment