Vegan
Chocolate Cupcakes Recipe
Ingredients
:
2-1/2
cups all-purpose flour
2/3
cup baking cocoa
2
teaspoons baking soda
2
cups refrigerated unsweetened coconut milk
1-1/2
cups sugar
1/3
cup canola oil
2
tablespoons cider vinegar
1
teaspoon vanilla extract
FROSTING:
1
cup dairy-free margarine, softened
3
cups confectioners' sugar
1/3
cup baking cocoa
2
teaspoons vanilla extract
How
To Make Vegan Chocolate Cupcakes :
Preheat
oven to 350°. In a large bowl, whisk flour, cocoa and baking soda. In a small
bowl, whisk coconut milk, sugar, oil, vinegar and vanilla. Stir into dry
ingredients just until moistened.
Fill
paper-lined muffin cups half full. Bake until a toothpick inserted in the
center comes out clean, 15-20 minutes. Cool 10 minutes before removing from
pans to wire racks to cool completely.
For
frosting, in a large bowl, beat margarine until light and fluffy. Beat in
confectioners' sugar, cocoa, milk and vanilla. Frost cupcakes.
Nutrition
Facts :
1
cupcake: 265 calories, 12g fat (2g saturated fat), 0 cholesterol, 194mg sodium,
40g carbohydrate (27g sugars, 1g fiber), 2g protein.
