Vegan Chocolate Cupcakes (Low Fat) |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A variation of the vegan chocolate cupcakes from Vegan Cupcakes Take Over the World. Ingredients:
1 cup soymilk |
1 teaspoon apple cider vinegar or 1 teaspoon white vinegar |
3/4 cup granulated sugar, i used sugar in the raw |
1/3 low fat or 1/3 nonfat soy yogurt, dairy yogurt will work if you're not vegan |
1 teaspoon vanilla extract |
1/2 teaspoon almond extract, chocolate extract (or more) |
1 cup all-purpose flour or 1 cup white whole wheat flour |
1/3 cup cocoa powder, dutch-processed or 1/3 cup regular cocoa powder |
3/4 teaspoon baking soda |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
Directions:
1. Preheat oven to 350°F and line a muffin pan with paper or foil liners.
2. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, yogurt, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
3. Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
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