lindsayneedscoffee: I will never turn down a cupcake. It simply won’t happen. Imagine my delight when I came across this Vegan Cupcake recipe. Top with Fluffy Vegan Buttercream Frosting and enjoy cupcakes that are free of egg, dairy products, and all other animal-derived ingredients! A vegan I am not, but I try to incorporate their guidelines into my day on a few occasions per week. I feel great when I do. Vegan Chocolate Cupcakes 1 cup soy 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 flour 1/3 cup cocoa powder, Dutch-processed or regular 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt Vegan Fluffy Buttercream Frosting INSTRUCTIONSPreheat oven to 350°F and line a muffin pan with paper or foil liners. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, 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 two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK). Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely. Recipe from CHOW.  Here’s the link for the Vegan Buttercream Frosting: http://www.chow.com/recipes/10856 I haven’t made these, but I’ve seen the recipe elsewhere. I thought I’d share for all my vegetarian and vegan friends. Enjoy!

lindsayneedscoffee:

I will never turn down a cupcake. It simply won’t happen. Imagine my delight when I came across this Vegan Cupcake recipe. Top with Fluffy Vegan Buttercream Frosting and enjoy cupcakes that are free of egg, dairy products, and all other animal-derived ingredients! A vegan I am not, but I try to incorporate their guidelines into my day on a few occasions per week. I feel great when I do.

Vegan Chocolate Cupcakes

1 cup soy 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 flour
1/3 cup cocoa powder, Dutch-processed or regular
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Vegan Fluffy Buttercream Frosting
 
INSTRUCTIONS
Preheat oven to 350°F and line a muffin pan with paper or foil liners.
Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, 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 two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

Recipe from CHOW.

 Here’s the link for the Vegan Buttercream Frosting: http://www.chow.com/recipes/10856

I haven’t made these, but I’ve seen the recipe elsewhere. I thought I’d share for all my vegetarian and vegan friends. Enjoy!