Wednesday, January 30, 2013

Chocolate Cupcakes

Chocolate Cupcake:  (Makes 12)

1 cup soy milk
1 tsp apple cider vinegar
3/4 cup sugar
1/3 cup canola oil
1 tsp vanilla extract
1/2 tsp almond extract, chocolate, or more vanilla
1 cup all-purpose flour (I use whole wheat flour)
1/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking power
1/2 tsp salt

1.  Preheat oven to 350 degrees and line muffin pan with paper or foil liners.
2.  Whisk together soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle.  Add the sugar, oil, and vanilla, and other extract (if using), 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 2 batches to wet ingredients and beat til no large bumps remain (tiny few are ok).
3.  Pour into liners (3/4 of the way full).  Bake 18-20 minutes (until toothpick inserted into center comes out clean).  Transfer to cooling rack.

Vanilla Frosting: (Makes a whole lot!)

1/2 cup nonhydrogenated shortening
1/2 cup nonhydrogenated margarine (I use Earth Balance)
3 1/2 cups confectioners' sugar
1 1/2 tsp vanilla extract
1/2 cup soy milk (I use vanilla)

1.  Beat shortening and margarine together until well combined and fluffy.  Add the sugar and beat for about 3 more minutes.  Add the vanilla and soy milk, beat for another 5 to 7 minutes until fluffy.

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