Chocolate cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup non-dairy milk (I used calcium enriched soy)1 tsp white or apple cider vinegar3/4 cup sugar (or your preferred granular sweetener)1/3 cup neutral-flavoured oil (eg canola)1.5 tsp vanilla extract or paste1 cup plain white flour1/3 cup dark cocoa powder1/2 tsp baking powder3/4 tsp baking soda1/4 tsp salt
1. Preheat oven to 180 degrees and line a tin with 12 cupcake cases.
2. Mix the non-dairy milk and vinegar in a large bowl and allow to curdle.
3. While milk is curdling, sift together the flour, cocoa, baking powder, baking soda and salt into another bowl.
4. Add the sugar, oil and vanilla to the curdled milk and mix to combine, then beat with electric mixer or whisk until frothy
5. Add the flour mixture (half at a time) and beat until no lumps remain (do not over mix though, or it will be tough).
6. Pour into cupcake papers and bake for 18-20 minutes, until a skewer inserted in the centre comes out clean.
Allow to cool before frosting (see separate recipe for peanut butter frosting). Recipe can be doubled. Unfrosted cupcakes can be frozen.
Serving Size: Makes 12 half-cup size (small) cupcakes. Doubles easily.
Number of Servings: 12
Recipe submitted by SparkPeople user PHRASER.
2. Mix the non-dairy milk and vinegar in a large bowl and allow to curdle.
3. While milk is curdling, sift together the flour, cocoa, baking powder, baking soda and salt into another bowl.
4. Add the sugar, oil and vanilla to the curdled milk and mix to combine, then beat with electric mixer or whisk until frothy
5. Add the flour mixture (half at a time) and beat until no lumps remain (do not over mix though, or it will be tough).
6. Pour into cupcake papers and bake for 18-20 minutes, until a skewer inserted in the centre comes out clean.
Allow to cool before frosting (see separate recipe for peanut butter frosting). Recipe can be doubled. Unfrosted cupcakes can be frozen.
Serving Size: Makes 12 half-cup size (small) cupcakes. Doubles easily.
Number of Servings: 12
Recipe submitted by SparkPeople user PHRASER.
Nutritional Info Amount Per Serving
- Calories: 167.4
- Total Fat: 7.5 g
- Cholesterol: 0.0 mg
- Sodium: 163.7 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 1.2 g
- Protein: 2.4 g
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