Vegan Chocolate Cupcakes with Vanilla Frosting recipe
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Ingredients
- 1 ¾ cups all-purpose flour 1 cup white sugar 4 tablespoons unsweetened cocoa powder, or more to taste 1 teaspoon baking soda 1 pinch salt 1 cup water 5 tablespoons vegetable oil 1 teaspoon vanilla extract 1 teaspoon white wine vinegar ½ cup vegan margarine 3 ½ cups confectioners' sugar 3 tablespoons vanilla soy milk, or as needed ½ teaspoon vanilla extract colored sprinkles
Nutrition Info
- 326.6 caloriescarbohydrate: 55.8 gcholesterol: : -fat: 11.2 gfiber: 0.9 gprotein: 1.9 gsaturatedFat: 2.5 gservingSize: -sodium: 156.7 mgsugar: 42.2 gtransFat: : -unsaturatedFat: : -
Directions Vegan Chocolate Cupcakes with Vanilla Frosting
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease 15 individual muffin cups or line cups with paper liners.
Combine flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Pour in water, oil, vanilla extract, and vinegar. Mix well into a smooth batter. Spoon batter into the prepared muffin cups, filling each 2/3 full.
Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the muffin cups for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
Cream margarine in a bowl with an electric mixer until soft and fluffy, about 1 minute. Add 1/2 of the confectioners' sugar, 1 tablespoon at a time, while electric mixture is running on low speed. Beat in vanilla soy milk and 1/2 teaspoon vanilla extract. Beat in remaining confectioners' sugar until frosting has desired consistency.
Spoon frosting into a piping bag and pipe over cupcakes. Decorate with sprinkles.