Because a good cupcake is a necessity: no matter what!
These little treasures are moist, fluffy and incredibly delicious. The recipe, from Divvies Bakery, was featured on the Martha Stewart Show and then published in Martha's cookbook, Cupcakes. They are 110% amazing, from first through final bite. Make 'em! NOW!
VEGAN CHOCOLATE CUPCAKES
(from Marta Stewart's Cupcakes)
yield 12 standard or 24 mini cupcakes
What you'll need:
1 1/2 cups cake flour (not self-rising), sifted
3/4 cup granulated sugar
1/4 cup unsweetened cocoa powder, sifted
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup + 1 tablespoon vegetable oil
1 tablespoon distilled white vinegar
1 teaspoon vanilla extract
1 1/4 cups water
1. Preheat oven to 350. Line or grease and dust muffin tins.
2. Sift together cake flour, granulated sugar, cocoa, baking soda and salt.
3. With electric mixer on medium-high speed, mix together oil, vinegar, vanilla and water until well combined. Add flour mixture and mix until smooth, scraping down sides of bowl as needed (batter will be thin).
4. Divide batter evenly among cups, filling each three-quarters full. Bake until a cake tester inserted into centers comes out clean (20-25 minutes for standard tins, 15-20 minutes for mini). Turn out cupcakes onto a wire rack and let cool completely.
5. Before serving, dust with cocoa powder and confectioners sugar, or frost with your favorite (vegan) frosting.
Tuesday, January 10, 2012
Vegan Chocolate Cupcakes
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1 comments:
These look great. The boys love to watch Cake Boss and have been having a competition to see who can make the best cake. I will have to show the boys this recipe.
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