Ingredientes para Basic Vegan Chocolate Cupcakes
- 1/2 cup soy milk
- 1 tablespoon apple cider vinegar
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
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Como fazer Basic Vegan Chocolate Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper baking cups.
- In a large bowl, whisk together 1/2 cup soy milk and 1 tablespoon apple cider vinegar. Let stand for 5 minutes to curdle.
- Add 1/2 cup granulated sugar, 1/4 cup vegetable oil, and 1 teaspoon vanilla extract to the soy milk mixture. Beat with an electric mixer until light and frothy.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients in two additions, mixing on low speed until just combined. Be careful not to overmix.
- Fill the prepared muffin cups about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
53g
Fat
5g
Carbs
7g
