Chocolate Cupcakes: Vegan
- April 2012
- Recipes
Vegan and no refined sugar!
You can either frost them or not. If you want to frost them, you can make Elana’s Coconut Cream Frosting: it’s great because it’s vegan and has no refined sugar. It’s a little coconut-y for my taste, but it does the job 😉 If you make one batch, you can freeze half of it for the next time you make cupcakes, because it makes a lot. (So far, the cashew creme frosting is still my favorite.)
1/2 cup Earth Balance spread (line your measuring cup with saran wrap before pressing it in with a bread knife, and voila, no clean-up!)
2 egg replacer
1 tsp vanilla
1 tsp salt
1/2 tsp baking powder
2 tsp baking soda
3/4 cup plain soy yogurt
3/4 cup cocoa powder
1/2 cup boiling water
2 cups unbleached cake flour
3/4 cup maple syrup
Add the water to the cocoa powder and mix it together. Let it cool.
Cream the Earth Balance with a mixmaster (if you have one). Mix the egg replacer and water separately, let it stand about a minute, then add to the Earth Balance. Keep the mixer going, and add in the vanilla, salt, baking soda and powder. Add the maple syrup and the cocoa mixture. Add the flour and the yogurt and mix well for about two minutes. The texture will be thick, as opposed to pourable, but not dry.
Bake in 12 muffin cups (or 11, depending on how high you heap them) at 350 degrees for 30 minutes.
Wow
🙂