Tuesday, October 18, 2011

Back to B for a Bit

I mentioned in my last post that I had made vegan chocolate cupcakes, but did not include the recipe.  They were just as tasty as any cupcake with eggs or dairy would be.  The only thing I did not make was the frosting, so they were not completely vegan in the end.  But the cake recipe is completely vegan.  My favorite part about this recipe is that it is simple and uses ingredients you probably have on hand all the time, so you really can make them whenever you feel like it.

To be honest, I forget which website I found this on.  But they were all basically the same as far as ingredients go.  I actually sort of combined two recipes in the end.  This was originally for cake, so I had to refer to another recipe to determine the baking time and the like.

Vegan Chocolate Cupcakes
  • 1-1/2 cup flour
  • 1 cup sugar
  • 1/4 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup oil (the original calls for vegetable oil, but that stuff is no good for you so I used safflower oil)
  • 1 tsp vanilla extract
  • 1 tsp distilled white vinegar
  • 1 cup water
Pretty straight forward here.  Preheat to 350 F.  Mix together the dry ingredients first.  Then add in the wet ingredients.  Mix it all together.  Line your muffin pan with baking cups, pour in the batter, and bake for 20-25 minutes.

As for the frosting, you can use anything really.  You can make it from scratch, which is easy since it's usually just powdered sugar and milk or something simple like that.  Or you can buy your favorite kind.  Whether you are vegan or not, these cupcake are easy to make and even better to enjoy.

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