Vegan Chocolate Cupcake

submitted by amanda

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

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. Variation: Cookies 'n Cream Cupcakes: Mix into cupcake batter
1 cup (about 10 cookies; chop first, then measure) of coarsely chopped
vegan chocolate cream-filled sandwich cookies, like Newman-Os. Bake as
directed.

Vegan Fluffy Buttercream Frosting
1/2 cup nonhydrogenated shortening
1/2 cup nonhydrogenated margarine, we use Earth Balance
3 1/2 cups powdered sugar, sifted if clumpy
1 1/2 teaspoons vanilla extract
1/4 cup plain soy milk or soy creamer

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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