I LOVE this recipe from the NY Times and Journie Loves it too! Quick and easy vegan chocolate cupcakes that you can make in the middle of the day even while chasing a one-and-a-half year old around the house.
Cupcakes:
1 cup soy or rice milk
1 teaspoon vinegar
3/4 cup sugar
1/3 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 cup flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Icing:
1 cup confectioners’ sugar
1/4 cup cocoa powder, sifted
3 tablespoons soy or rice milk
Preheat oven to 350 degrees. Mix flour, cocoa powder, baking powder, baking soda, and salt in one bowl. In a second bowl mix soy milk, vinegar, sugar, vanilla extract and vegetable oil. Slowly add in dry mixture to second bowl with a beater. Ration batter into 12 cupcake liners. Bake for about 20 min. Let cool. Mix ingredients for icing. Drizzle on cupcakes. EAT.
Chocolate kisses
XOXO
No comments:
Post a Comment