The Best Cupcake Recipe EVER!
I’ve used this recipe many times. The cupcakes always turn out great and are loved by all (including non-vegans, who are left wondering in amazement how something containing soya milk and apple cider vinegar can be so tasty!). So why not blow your family and friends away with this fab recipe?
You’ll need either a silicone baking sheet or a metal tray and liners.
Basic Chocolate Cupcake:
1 cup soya milk
1 tsp apple cider vinegar
3/4 cup granulated sugar
1/3 cup vegetable/sunflower oil
1 tsp vanilla essence
1/2 tsp extra vanilla essence (or if you’re a chocolate-orange combo fan like me, add 1-2 tsp of orange essence instead)
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
Preheat the oven to 175°C and line the tray with paper liners.
Whisk together the soya milk and vinegar in a bowl and set aside to curdle for few minutes. Then add the sugar, oil and vanilla and beat until foamy. In separate bowl, sift together all the dry ingredients. Add half the dry mixture to the wet ingredients and mix until no lumps remain. Then add the other half and repeat the process.
Pour into liners 3/4 of the way and bake for 18 to 20 minutes until a toothpick inserted into the middle comes out clean. Transfer to a cooling rack and let cool completely before icing.
1/3 cup vegan margarine
3/4 cup icing sugar
1/4 cup cocoa
Mix the margarine and icing sugar together until thick and creamy. Then mix in the cocoa (for chocolate-orange icing, add 1 to 2 tsp of orange extract and more sugar).
Ice cupcakes and enjoy! For decorating your cupcakes check out Cake Craft Shop which sells some vegan products (remember to check the ingredients first!)
Hungry for more recipes? Check out Vegan Cupcakes Take Over the World.