Ingredients
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1 cup soymilk
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1 teaspoon apple cider vinegar
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1 1/4 cups all-purpose flour
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1 cup granulated sugar
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2 tablespoons cocoa powder
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/3 cup canola oil
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2 tablespoons red food coloring
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2 teaspoons vanilla extract
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1/4 teaspoon almond extract
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1 teaspoon chocolate extract
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1/4 cup margarine, non-hydrogenated, softened (Earth Balance)
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1/4 cup vegan cream cheese, softened (Tofutti, Better Than Cream Cheese)
Instructions
- Preheat oven to 350 degrees and line muffin pans with liners.
- Whisk together the soy milk and vinegar and set aside to curdle.
- Sift the flour, sugar, cocoa, baking powder, baking soda, and salt into a large bowl and mix.
- Add the oil, food coloring, chocolate extract, Vanilla extract and almond extract to the curdled soy milk. Whisk well to combine.
- Make well in center of dry ingredients and gently fold wet ingredients into dry, mixing until large lumps disappear.
- Do not over mix, oryour cupcakes will turn out gummy - small lumps are okay.
- Fill cupcake liners about three-quarters full as these cupcakes will rise fairly high.
- Place in hot oven and bake 18-20 minutes until done, or until toothpick inserted in cetner comes out clean.
- Cool cupcakes in the pan for five mintues, and then transfer to a cooling rack or surface to cool completely.
- For frosting:
- Using a hand mixer, cream together margarine and cream cheese until just combined, then whip in the powdered sugar in 1/2 cup batches.
- Scrape down the sides and mix until smooth and creamy.
- Mix in the vanilla.
- Keep tightly covered and refrigerated until ready to use.