Joss' Vegan Cupcakes

Joss' Vegan Cupcakes Ingredients

1 cup Soy milk	1 cup Flour
1 teaspoon Apple cider vinegar	1/3 cup Cocoa powder
3/4 cup Sugar	3/4 teaspoon Baking soda
1/3 cup Canola Oil	1/2 teaspoon Baking soda
1 teaspoon Vanilla	1/4 teaspoon Salt

Instructions for Joss' Vegan Cupcakes

just got the book last week so I haven''t had a chance to try this recipe out. Recipe adapted from Vegan Cupcakes Take Over the World by Isa Moskowitz and Terry Romero.

Basic Chocolate Cupcake
makes 12 cupcakes

1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder, Dutch-processed or regular
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Preheat your oven to 350 degrees and line a muffin tin with paper liners.
Mix together the soy milk and the apple cider vinegar and set aside for a few minutes until it kind of thickens. Then add the sugar, oil and extracts and whisk until it gets foamy. In another bowl sift the flour, cocoa, baking soda, baking powder and salt. Add the dry ingredients to the wet and mix until all the large lumps are gone. Be careful not to over mix or you might end up with chewy cupcakes.
Pour into the cupcake liners and bake 18 to 20 minutes.




Main Ingredient: FlourCuisine: Vegan

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Ingredient Insight - look inside this recipe