Yummy in a Bento: Vegan chocolate cupcakes

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Makes around 24 cupcakes, depending on how you scoop (everyone has a different method of getting batter into cupcake liners).

Line your cupcake pans with liners and preheat the oven to 350′.  Gather all the ingredients so they’re on hand and you don’t skip one accidentally.  Even cupcake goddesses have fallen prey to such horrors.

Vegan chocolate cupcakes

Mix together, in a large mixing bowl or kitchenaid (kitchenaid loooooove!):

  • 2 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 2 teaspoons baking soda
  • a pinch (1/8 tsp) salt
  • 1 2/3 cups sugar

In a smaller bowl, mix together:

  • 3/4 cup chocolate soy milk (I haven’t tried this with other non-dairy milks, as soy behaves nicely like dairy milk in baking but I’m sure it could be done).  Use plain or vanilla soy milk if that’s what you have on hand.
  • 2 teaspoons apple cider vinegar
  • 1 1/4 cups canola or other neutral-tasting oil
  • 1 tablespoon vanilla extract

Add the wet ingredients to the dry ingredients, and stir until just after the lumps have gone (overstirring will toughen the cupcakes, understirring will leave them too light and crumbly).

Scoop/spoon/pour (however you do it) the batter into the pan and bake for 18-23 minutes or so, depending on your oven.  They’re done when they spring back to the touch.  A common mistake is overbaking – be careful 🙂

Vegan Chocolate Icing

Place the following in either your kitchenaid bowl or mixing bowl:

  • 1 cup/ 1/2 a 500mL container Earth Balance vegan margarine (trust me on this one – this is a) the best vegan margarine I’ve found and b) not even remotely squicky like memories of margarine from my 1970’s/80’s childhood.  I have had this margarine on toast and actually enjoyed it).  Canadians: I have tried this with becel vegan, but it’s far too soft.

Whip the Earth Balance on high speed until it’s fluffy.

Add in:

  • 4 oz of melted and cooled dark chocolate
  • 1 tablespoon vanilla extract

and beat a bit more.

Scrape down the sides of the bowl, and add about a cup at a time of:

  • icing sugar, to equal 3-4 cups total.

I can’t really tell you how much exactly to use, as each batch seems to take it up at a different rate.  When I’ve tried to actually calculate and use the same amount again, it’s not ever worked the same.  If the icing stiffens up too much, add a tablespoon of a non-dairy milk of choice (chocolate soy works nicely).

Ice COOLED cupcakes.  Seriously, sit down, make a coffee, and leisurely drink the coffee between pulling cupcakes out of the oven and icing them.  Warm cupcakes will result in the icing sliding right off them.  Not cool.  I used a Wilton 1M tip and started from the centre, working out in a spiral.

These sprinkles were vegan.  Yay!

If you are not vegan, absolutely feel free to use butter and/or dairy milk in these recipes.  However, Earth Balance and butter behave slightly differently than each other.  Use Earth Balance straight from the fridge, but butter at just below room temperature.

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4 thoughts on “Yummy in a Bento: Vegan chocolate cupcakes

  1. Pingback: Yummy in a Bento: Vegan Chocolate Cupcakes « The Best Cupcake Recipes

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