Chocolate Cupcakes - Vegan

By BlueSchmoo

Ingredients

• 1 cup non-dairy milk (such as Vanilla Almond milk)
• 1 cup sugar (or natural cane sugar)
• 1/3 cup extra virgin olive oil (or other oil)
• 1 tbsp apple cider vinegar
• 1 tbsp pure vanilla extract
• 1/2 tsp pure almond extract (optional, but awesome)
• 1.5 cups unbleached all-purpose flour
• 1/3 cup cocoa powder, sifted (I used Dutch-process)
• 1 tsp baking soda
• 3/4 tsp kosher salt, to taste
• ________________
• FROSTING
• Fluffy Almond ‘Buttercream’ Frosting
• Yield: ~ 2 cups
• 1/2 cup Earth Balance buttery stick or equivalent, room temperature
• 3 cups icing sugar, sifted (I used organic)
• 1/2 tsp kosher salt
• 1 tsp pure almond extract (may sub. other extracts)
• 1.5-2 tbsp non-dairy milk, to achieve your desired consistency
• Note: If making the frosting as shown in the pictures, please double the frosting recipe above.

Details

Servings 12
Adapted from ohsheglows.com

Preparation

Step 1

CUPCAKES
1.Preheat oven to 350F and line a cupcake pan with cupcake liners. With an electric mixer, beat together the following ingredients in a large bowl (non-dairy milk, oil, sugar, apple cider vinegar, vanilla, almond extract). Beat on medium speed for a minute or two.

2. Now sift in the dry ingredients (flour, cocoa powder, baking soda, and salt). Mix well, until the clumps are gone.

3. Spoon the batter into prepared cupcake pan, about two thirds full for each. Bake for about 22 minutes at 350F, or until the cupcake slowly springs back when pressed with a finger. Allow to completely cool before frosting.

4. LICK THE BOWL!
_____________________
FROSTING

Directions:

1. In a mixing bowl, beat 1/2 cup of Earth Balance (or equivalent) with an electric mixer. Add in the milk, extract, and salt. Mix. Now gradually add in the sifted icing sugar, starting with 1 cup and mixing slowly until fully combined. I like to use my stand mixer when making frosting because I leave it mixing for about 5-10 minutes until nice and fluffy. Alternatively you can beat the frosting with a handheld mixer, for at least 4-5 minutes. Reserve about 1/2 cup of the frosting if you want to make the raspberry glaze (shown below).