Sunday, June 24, 2012

Basic Egg Free Chocolate Cupcake


I found this recipe in a cookbook that I checked out at the library.  The original recipe used soy milk but since dairy is not an issue in our house (and soy is) I just used regular cow's milk. (I am labeling this with a "dairy free" tag because it can be easily converted back to dairy free.) This is a great cupcake recipe!  They turned out so perfect!  I've experimented and struggled with other recipes, but this one, first time I made them, they came out perfect.

Basic Chocolate Cupcake
From Egg Free Bakery adapted from cookbook "Vegan Cupcakes Take Over the World"
View Printable Recipe Here

1 cup buttermilk or 1 cup milk mixed with 1 tsp apple cider vinegar
¾ cup sugar
1/3 cup canola oil
1 tsp vanilla
1 cup flour
1/3 cup cocoa powder
¾ tsp baking soda
½ tsp baking powder
¼ tsp salt

Preheat oven to 350 degrees and line a muffin tin with paper liners. Mix milk, sugar, oil and vanilla and beat until foamy.  Sift dry ingredients together.  Add in 2 batches to wet ingredients and beat until no large lumps remain (a few tiny ones are ok).  Bake 18-20 minutes.  Remove from oven and cool 5-10 minutes in pan before removing to a wire rack to cool completely.  Frost as desired.  

I used Chocolate Buttercream Frosting for these.  They are delicious the day they are made, but even better the next day when the frosting on the cupcakes has had a chance to set up a bit!

Chocolate Buttercream Frosting
From Egg Free Bakery
1/4 cup butter or margarine, softened
1/4 cup shortening
1-3/4 cup powdered sugar
2-3 Tbsp cocoa powder
1-2 Tbsp milk
1/2 tsp vanilla
Dash salt

Cream butter or margarine and shortening together.  Add powdered sugar, cocoa powder, milk, vanilla and salt.  Beat together until combined, adding more milk as needed until smooth consistency is reached.



 

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