Day 2 of our cupcake extravaganza: weight 135 pounds
Here we go again. More cupcakes, how sad is that? NOT! Savanah is my sweet tooth girl, if I have not mentioned that before. She is non-discriminatory. She likes pie, cakes, cookies, muffins, cupcakes. There isn't a sweet yet she has met that she hasn't liked. And her all time favorite is chocolate...of any kind. Let's all say it together. Chocolate is my friend. Support groups are held the third Thursday of every month. Make these and you will not be sorry.
1 cup soy milk (you can use rice or almond)
1 t apple cider vinegar
3/4 cup granulated sugar (we used raw)
1/3 cup canola oil
1 t vanilla extract
1/2 t almond extract, chocolate, or more vanilla
1 cup all-purpose flour (we used unbleached)
1/3 cup cocoa powder, Dutch processed or regular (we used regular)
3/4 t baking soda
1/2 t baking powder
1/4 t salt
Preheat oven to 350 degrees and line muffin pan with paper or foil liners.
Whisk together the milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, and vanilla extract and other extract, if using, to the milk mixture and beat till 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 till no large lumps remain. (a few tiny lumps are okay)
Variation: Cookies 'N' Cream Cupcake
Mix into cupcake batter, 1 cup (about 10 cookies; chop first then measure) of coarsely chopped vegan chocolate cream-filled sandwich cookies (such as Newman-O's). Bake as directed.
Pour into liners, filling 3/4 of the way. Bake 18-20 minutes until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
There is no frosting with this recipe, and only due to the fact that Savanah felt it was not needed. Death by chocolate, not this time.
You can find these recipes and so many more here, at Barnes and Noble . We found it right on our store shelf, but if not then you have all thee information you will need. Once again I would like to thank Isa Chandra Moskowitz and Terry Hope Romero for their lovely book from which we have chosen to cook with.