Vegan Chocolate Cupcakes

In a large mixing bowl, whisk together the soy milk and white vinegar, then allow the mixture to sit for a few minutes until it curdles.

Ingredients

240 mL of Soy Milk

15 mL of White Vinegar

Equipment

Mixing Bowl

Whisk

Add the sugar, cooking oil, and vanilla extract to the soy milk mixture and beat the ingredients together until the batter becomes foamy.

Ingredients

240 mL of Soy Milk

180 mL of Sugar

80 mL of Cooking Oil

5 mL of Vanilla Extract

Equipment

Mixing Bowl

Whisk

In a separate bowl, sift together the all purpose flour, cocoa powder, baking soda, baking powder, and salt.

Ingredients

350 mL of All Purpose Flour

80 mL of Cocoa Powder

2½ mL of Baking Soda

5 mL of Baking Powder

1¼ mL of Salt

Equipment

Mixing Bowl

Sieve

Gradually incorporate the dry ingredients into the wet mixture in two batches, beating until no large lumps remain.

Equipment

Mixing Bowl

Whisk

Pour the batter into the prepared muffin liners, filling each one three-quarters of the way full.

Equipment

Cupcake Tin

Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Equipment

Oven

Toothpicks

Transfer the muffins to a wire cooling rack and allow them to cool completely before serving.

Equipment

Wire Rack