Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
Nerdcorp@hotmail.comVegan Chocolate CupcakesIngredients (use vegan versions): 3 cups unbleached white flour
1-1/4 cups sugar
1/2 cup Sucanat
1/4 cup date sugar
2 teaspoon baking soda
1/2 teaspoon sea salt
7 tablespoon cocoa powder
1-1/2 tablespoon maple syrup
2 tablespoon vinegar
10 tablespoon liquified shortening
2 cups cold water
Directions:Preheat oven to 350 degrees.
Combine dry ingredients in a large bowl, mixing well to break up the cocoa powder evenly. (Note: the three vegan sugars listed are interchangeable in any amount as long as the total vegan sugar for the recipe equals two cups.)
Pour maple syrup, vinegar, and melted shortening over the dry ingredients. Add cold water immediately and stir vigorously until all lumps are gone.
Oil and lightly flour muffin tins or add paper cups to the trays. Fill with chocolate cake batter to roughly three-fourths full (batter will rise). Bake 30 minutes or until a toothpick stuck through the middle of the cake comes out clean.
Let cool completely and frost with your favorite vegan frosting. (I try to make my own frostings, but a delicious ready-made compliment to this super moist cupcake is Duncan Hines Mocha!)
Enjoy!!
Serves: 18-24 cupcakes
Preparation time: Prep Time: 10 min, Cooking Time: 30 min.
These were very good, even to my meat-eating family. I put the extras in a tupperware container and they got squishe'd and turned into brownies, which also were quite good! I think I will try adding chocolate chips to the batter before baking next time to see what happens....
Archived comment by: ibisPibis
This recipe might have a mistake... I think it calls for way too much vinegar- they smell strongly of vinegar, and have a very strange texture. someone throw me a tub of vegan ice cream please to drown out my sorrows.
Archived comment by: toonces30
