Description:
I now enjoy baking with Trixie more than ever. She is good at mixing, sifting and recently, she learned how to crack eggs, measure ingredients and lick the batter bowl. We made these cupcakes yesterday, while Brandon was watching the Pacquiao match. These moist cupcakes were amazingly vegan. I got the recipe from "Vegan Cupcakes Take Over the World." I usually don't frost cupcakes, but due to insistent Trixie demand, we made mint icing (but the icing recipe is not vegan) to go with these wonderful cupcakes.
Ingredients:
Basic Chocolate Cupcake
1 cup soy milk (I used the unsweetened kind)
1 tsp apple cider vinegar (or white vinegar)
3/4 cup granulated sugar
1/3 cup canola oil
1 1/2 tsp vanilla extract (use the real one)
1 cup all-purpose flour
1/3 cup cocoa powder (I used Valrhona)
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
Mint Buttercream Frosting (My less sweet version)
1/2 cup butter
2 cups powdered sugar
1 Tbsp soy milk
1/8 tsp mint extract or oil
2-3 drops liquid green food color
Directions:
Preheat oven to 350F and line muffin pan.
Whisk together the soy milk and vinegar and let stand for a few minutes to curdle. Add oil and vanilla extract and beat until foamy.
In a separate bowl, sift and combine flour, baking soda, baking powder and salt. Add in two batches to the wet ingredients and beat well.
Pour into muffin cups and bake for 18-20 minutes or until done. Let cool completely before frosting.
For the frosting:
Cream the butter, then add the powdered sugar. Add the milk (you may add more milk if the texture is too dry).
Add the mint extract and food color. Frost the cupcakes.
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