Vegan Chocolate Cupcakes

Name: Vegan Chocolate Cupcakes
Ingredients: 1 cup soy milk; 1 teaspoon apple cider vinegar; 3/4 cup granulated sugar; 1 cup canola oil; 1 1/2 teaspoons vanilla extract; 1 cup all purpose flour; 1 cup cocoa powder; 3/4 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt

10 ingredients

3 steps

Ingredients

1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1 cup canola oil
1 1/2 teaspoons vanilla extract
1 cup all purpose flour
1 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

Directions

1

Preheat oven to 350 degrees and line muffin pan with paper or foil liners
2

Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, and vanilla extract to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Add in two batches to wet ingredients and beat until no large lumps remain.
3

Pour into liners, filling three-quarters of the way. Bake 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Transfer to cooling rack and let cool completely.