Chocolate Cupcakes and Vanilla Frosting
(adapted from Vegan Cupcakes Take Over the World,) These are a must. You would seriously never know that they consist of pure ingredients and are a better choice for you than what is out there…
FOR CUPCAKES:
1 cup soymilk
1 tsp apple cider vinegar
3/4 c granulated sugar
1/3 c canola oil
1 tsp vanilla extract
1/2 tsp almond extract, chocolate extract, or additional vanilla
1 c all-purpose flour
1/3 c cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
Preheat oven to 350 and line muffin tin. Mix soymilk and vinegar; let sit a few minutes to curdle (this process yields cupcakes with a tender crumb). Whisk in sugar, canola, and extracts till foamy. In a separate bowl, sift remaining dry ingredients. Blend together dry and wet ingreadients until no large chunks remain. Spoon batter into muffin tins, filling no higher than 3/4 full. Bake 18-20 min, until a toothpick inserted into center of cupcake comes out clean. Remove from oven and let sit 5-10 min; then turn out cakes onto cooling rack and bring to room temperature. Frost when cool.
FOR ICING:
1/2 c vegan non-hydrogenated buttery spread (EarthBalance)
1/2 c vegan non-hydrogenated shortening (EarthBalance)
3 1/2 c powdered sugar (any brand will do)
1 1/2 tsp vanilla extract or paste
1/4 c plain soy milk or creamer (I actually use Silk creamer in either plain or vanilla. I find these yield richer frosting)
Cream spread and shortening, whisk in extract and milk, and then slowly fold in sugar. Whisk 5-7 min, until fluffy. If you are using a pastry bag to pipe frosting, let frosting come to room temp for smooth application, then return frosted cakes to fridge to allow frosting to set.