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Basic (Vegan) Chocolate Cupcakes




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Vegan Cupcakes Take Over the World, Isa Chandra Moskowitz & Terry Hope Romero.


List of Ingredients




1 cup non-dairy 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
1 cup all-purpose gf flour blend
1/3 cup cocoa powder, Dutch-processed or regular
3/4 teaspoon aluminum free baking soda
1/2 teaspoon gf baking powder
1/4 teaspoon salt

Recipe



Preheat oven to 350 F.

Outfit a muffin tin with cupcake liners.

Whisk together the non-dairy milk and vinegar in a large bowl, and set aside for a few minutes to curdle.

Add the sugar, oil, and extracts to the milk mixture and beat until foamy.

In a separate bowl, sift together the flour blend, cocoa powder, baking soda, baking powder, and salt.

Add in two batches to the wet ingredients and beat until no large lumps remain (a few tiny lumps are okay).

Pour into liners, filling 3/4 of the way.

Bake 15 to 20 minutes (on the lower end if making mini cupcakes), until a toothpick inserted into the center comes out clean.

Transfer to a cooling rack and let cool completely.

Top with Chocolate Ganache Topping (recipe filed under Cakes, Frostings and Desserts).