Vegan Mexican Chocolate Cupcakes

Sharon is a health counselor and a total inspiration to make me eat healthier. But I really like butter so vegan cupcakes were never in my repertoire.  Sharon’s foray into vegan baking really sparked my interest because I never knew that non-butter baked goods could be so — well — delicious.  I decided, in honor of Sharon, to jump on the bandwagon, and develop my own version, with a kick.

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These have a little kick, in the form of cayenne pepper.  So I call these my Mexican Chocolate Cupcakes.  We both come from California and mexican food is a favorite.  As is chocolate and frosting.

 photo 1

For those of you that have never tasted a vegan cupcake I will answer the question you are all wondering: are they good?  Can you tell the difference?

 Yes and yes.

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These are delicious and I would totally eat these anytime.  Not everyone can tell the difference, but I can.  This doesn’t mean they aren’t incredible.  When you devote your life to becoming a cupcake connoisseur the lack of butter is very noticeable.  Yes, this is what my Ivy-league grad school education was for: cupcake consumption.

 Just because you aren’t a cupcake snob like me, doesn’t mean you can’t enjoy these eggless, dairy-free, chocolate flavor bombs.  Actually, you should be an awesome person and make them.  It’s not always about butter.  Sometimes it’s about veganism and celebrating your friends.

Vegan Chocolate Cupcakes
*from Vegan Cupcakes Take Over The World
*makes 12 cupcakes

Cake Ingredients

  • 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

Frosting Ingredients

  • 1/2 cup nonhydrogenated shortening
  • 1/2 cup nonhydrogenated margarine
  • 3 1/2 cups powdered sugar, sifted if clumpy
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup plain soy milk or soy creamer

Directions

  • 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.
  • Frosting: Beat the 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, and beat for another 5 to 7 minutes until fluffy.
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