Posted on | September 23, 2012
Treats such as vegan chocolate cupcakes are a favorite for many people and are an indulgence that they enjoy every time they are offered at a party or at home. Fortunately, they are easy to make as well which means that they can be prepared within short notice as well. The flavor and appearance of the cupcake can be changed in various ways such as the use of frosting, filling or even glaze as per the preference of the person preparing them.
This recipe makes twelve cupcakes but the number can increase when the amount of ingredients is increased as well. The overall time needed to make the chocolate cupcakes adds up to half an hour, with the preparation time being ten minutes while the cooking time is twenty minutes. The best accompaniment for vegan chocolate cupcakes is a glass of soy milk that is cold.
Ingredients for Vegan Chocolate Cupcake
– 1 cup of Soy or Coconut milk
– 3/4 cup of sugar (granulated)
– 1 teaspoon vanilla extract
– 1 cup of flour (all-purpose)
– 1/2 teaspoon of baking powder
– 1/3 cup of cocoa powder
– 3/4 teaspoon of baking soda
– 1/3 cup of canola oil
– 1/4 teaspoon of salt
– 1 teaspoon of cider vinegar
– Preferred frosting
The oven that the chocolate cupcake mixture is to be placed into needs to be pre-heated to a temperature of 350F. In addition, the muffin tin with twelve cups should also be lined with cup cake liners in advance, and kept nearby.
First, place the milk, either soy or coconut into a bowl then add the vinegar and whisk them together. In the case of soy milk, place the whisked mixture aside to allow it to curdle. After a few minutes add the canola oil, vanilla and granulated sugar into the mixture and whisk until it is well done.
Second, in another bowl put in the dry ingredients which include salt, cocoa powder, baking powder, all-purpose flour, baking soda and sift them together until they are well combined.
Third, add the dry ingredients into the bowl that has the dry ingredients and mix them until they are well combined and there are no lumps that can be found. When there are no lumps in the mixture, the final results of the vegan chocolate cup cakes will be much better.
Fourth, the batter can then be poured into the muffin tin that has been lined by cup cake liners, with each cup being filled to three quarters of the way. When all the cups have been filled, the tin is then placed in the oven for about twenty minutes, after which they are likely to be ready. To check if the chocolate cup cakes are ready, a toothpick can be inserted in the middle and if it comes out having no batter sticking on it then they are ready.
Fifth, remove the muffin tin from the oven and transfer them to a cooling rack and leave them to cool completely. Lastly, add any frosting or topping of your choice.
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