Basic (Vegan) Chocolate Cupcake
Basic (Vegan) Chocolate Cupcake is :
dairy free , lacto ovo vegetarian , veganBy Chow
apple cider vinegar
Preheat oven to 350°F and line a muffin pan with paper or foil liners.
Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle.
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.
Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
Pour into liners, filling 3/4 of the way.
Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean.
Wine Pairing :
- cream sherry
- moscato dasti
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.