Ingredients for Vegan Chocolate Cupcakes With Vegan Vanilla Frosting
- Soymilk
- 1 tablespoon apple cider vinegar
- Granulated Sugar
- Canola Oil
- 1 teaspoon vanilla extract
- All Purpose Flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- Margarine
- Vanilla Flavored Soymilk
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How to Make Vegan Chocolate Cupcakes With Vegan Vanilla Frosting
- Preheat your oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the plant-based milk, oil, apple cider vinegar, and vanilla extract to the dry ingredients. Mix until just combined – do not overmix.
- Divide the batter evenly among the prepared cupcake liners, filling each about ¾ full.
- Bake for 18-22 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.
- While the cupcakes are cooling, prepare the frosting: In a medium bowl, beat the vegan butter until light and fluffy.
- Gradually add the powdered sugar, vanilla extract, and plant-based milk, beating until smooth and creamy.
- Once the cupcakes are completely cool, frost them generously with the vegan vanilla frosting.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
380g
Fat
11g
Carbs
36g
