My husband wanted chocolate cupcakes for Valentine's Day. I really wanted an excuse to use these cute Wilton flower cupcake holders. Win-Win situation!
I got the chocolate heart shaped sprinkles at Lola's in Mayfair.
This is only my second time making vegan cupcakes so I'm still getting the hang of it. I think the Vegan Cupcakes Take Over the World book is a good place to get started in that kind of baking.
The cake was nice and moist and a little spongy. I made a "cooked" chocolate frosting to go on top.
Chocolate Vegan Cupcakes
adapted from Vegan Cupcakes Take Over the World (makes 12)
Ingredients
1 cup soy milk
1 tsp apple cider vinegar
3/4 cup granulated sugar
1/3 cup vegetable oil
1 tsp vanilla
1/2 tsp almond extract
1 cup self-rising flour
1/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
2. Whisk together the soy milk and the apple cider vinegar in a large bowl and set aside for a few minutes. Add the sugar, oil, vanilla and almond extract to the soy milk and beat for 2 minutes.
3. In a separate bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt. Add the flour mixture in two batches to soy milk mixture and beat until the ingredients are combined.
4. Fill each cup two thirds full and bake for 20 minutes. The batter is very thin but don't worry it will all bake nicely. Set aside to cool completely.
Cooked Chocolate Frosting
adapted from Country Living
Ingredients
1 cup soy milk
3 tbs flour
1/8 tsp salt
8 ounces/220g dark chocolate
1/2 cup soy margarine
1/2 cup vegetable shortening
1 1/2 cups icing sugar
2 tbs cocoa
1 tsp vanilla
1. Whisk 1 cup milk, 3 tablespoons flour and salt in a small saucepan over medium low heat until the mixture thickens and begins to bubble
2. Melt the dark chocolate and set aside to cool. Beat the margarine and vegetable shortening in a large bowl until fluffy. Beat in the icing sugar and cocoa powder. Beat in the cooled chocolate, soy milk mixture and vanilla until smooth and fluffy. Pipe on cooled cupcakes right away.
