Vegan Chocolate Cupcakes
Hey guys! I'm starting off this blog with a creamy delicious dessert. They're soft, tasty, and the icing is to die for. Plus vegan! DISCLAIMER: I played around with the ingredients a little bit. The recipe called for unbleached organic sugar and I used just regular sugar. The difference in "veganism" is that supposedly the charcoals used to bleach the sugar may contain animal bones. However, according to the Jewish Dietary laws, it contains no animals byproducts whatsoever. If the Jews don't care, neither do I. However feel free to substitute the regular sugar for unbleached organic sugar. Without further ado- INGREDIENTS:
1 1/2 c. flour 1/4 (to 1/2) c. sugar (I played it by taste) 1/2 c. cocoa 1 tsp. baking soda 1/2 tsp. salt 1 c. water at room temp. 1 tbsp. vinegar 2 tsps. vanilla 1/2c. vegetable oil
DIRECTIONS: Preheat oven to 350F. Mix flour, sugar, cocoa, soda, and salt in a bowl. Add the wet ingredients to dry ones and mix until smooth. Line a cupcake tin or grease with vegan margarine and flour. Fill each cupcake 1/2 full and bake for about 15 minutes or until the toothpick pulls out dry. Let the cupcakes cool. -------------------------------------------------------------------------------------------------------------
ICING: Perfectly Vegan Chocolate Icing DISCLAIMER: I found my cupcakes weren't too sugary but complimented this super sugary icing really well. I tweaked the recipe on the back of Hershey's natural unsweetened cocoa for their "Perfectly Chocolate" Chocolate Frosting. MY INGREDIENTS: 1/2 c. "fake" margarine (I used "Earth Balance: Naturally Buttery Spread") 2/3 c. Hershey's cocoa 3 c. powered sugar 1/3 c. vanilla soy milk (I used "Silk") DIRECTIONS: Melt butter and stir in cocoa. Alternately stir in powdered sugar and milk. Add more milk if necessary and beat until smooth. Add on your now cool cupcakes and enjoy! xoxo- J