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Basic (Vegan) Chocolate Cupcake

Basic (Vegan) Chocolate Cupcake

Basic (Vegan) Chocolate Cupcake is :

dairy free , lacto ovo vegetarian , vegan

By
Prep Time: minutes
Cook time: minutes
Total time: 45 minutes
Yield: 12 Servings
Tags: Vegan
Health Score: 1 %

Ingredients:

1/2 teaspoon

almond extract
1 teaspoon

apple cider vinegar
1/2 teaspoon

baking powder
3/4 teaspoon

baking soda
1/3 cup

canola oil
1/3 cup

cocoa powder
1 cup

flour
3/4 cup

granulated sugar
1/4 teaspoon

salt
1 cup

soy milk
1 teaspoon

vanilla extract

Instructions:

  1. Preheat oven to 350°F and line a muffin pan with paper or foil liners.

  2. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle.

  3. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.

  4. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).

  5. Pour into liners, filling 3/4 of the way.

  6. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean.

Wine Pairing :

  • cream sherry
  • moscato dasti
  • port

Chocolate Cupcake works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port.