It’s 7:44 p.m. and I’m debating whether to make chocolate cupcakes. I really want a cupcake right now, but I don’t know if I want to worry with making them. However, if I was going to make chocolate cupcakes, with chocolate icing, this is the recipe I would use.
These are not my cupcakes. These cupcakes belong to Bethany L. King on Flickr. I hope my cupcakes will look this good.
Whacky Vegan Cupcakes
- 1 1/2 cups unbleached all-purpose flour
- 1 cup sugar
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon vinegar
- 5 tablespoons vegetable oil
- 1 cup cold water
In a large mixing bowl, mix flour, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Pour the cold water over the mixture and stir until moistened. Spoon into cupcake tins (fill 1/2 to 2/3 full). Bake at 350°F. oven for 15-20 minutes, or until a toothpick inserted in a cupcake comes out clean. Allow to cool before frosting.
- 2 cups organic powdered sugar
- ¼ cup vegan margarine, softened
- ¼ cup plain or soymilk
- ¾ cup unsweetened cocoa powder
- ½ t. vanilla extract
Cream sugar into margarine with an electric mixer. Add other ingredients and continue to mix until smooth.
Wow. I really want a cupcake.
Pardon my pictures; my camera is horrid for indoor food pictures in this house – everything seems to turn out a little orange and a little blurry (little better now after another round of color corrections – wonder what’s up with that?). I made a gazillion batches of these, to separate into 30 containers of about 12-14 each for my coworkers.
Adapted from a recipe on vegweb.com
2 cups flour
1 T baking powder
1/4 t salt
2 T turbinado sugar (plus more for board)
1/4 C vegan margarine (soften if needed)
2/3-3/4 C soy milk
1/2 C raisins and 3 T cinnamon
1/2 C dried cranberries, 2 T orange zest, 1/2 orange juiced
1/2 C chocolate chips
Mix dry ingredients. Use a pastry cutter to cut in margarine until it forms crumbles in the flour. Add flavorings and stir. Add soy milk bit by bit until dough forms into a ball. I use a stand mixer for this with a dough hook. Cover a cutting board with a thin layer of turbinado sugar. Divide ball into 4-6 even pieces, place on your sugared board, flatten to about 1/3 inch thick and sprinkle liberally with sugar. Use a pizza cutter or knife to cut into pie shaped slices. Bake at 425* (or just under) until slightly browned on the top. This will take 10-15 minutes.