You Will Need:
- 1 cup soy milk
- 1 teaspoon apple cider vinegar
- 3/4 cup granulated sugar
- 1/3 cup canola oil
- 2 teaspoon vanilla extract
- 1 cup plain flour
- 1/3 cup cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup Nuttelex
- 3 1/2 cups icing sugar
- 1 teaspoon vanilla
- 3-4 teaspoons peanut butter
Heavenly Vegan Cupcakes
These delicious chocolate cupakes are jam packed with all the extra goodness of peanut butter icing. Just remember to share!
Directions:
- Preheat oven to 180C.
- Whisk together the soy milk and vinegar in a large bowl and let curdle for a few minutes.
- Add the sugar, oil and vanilla extract and whisk it till it's foamy. It will look gross, but don't let looks deceive you.
- In a separate bowl sift together the flour, cocoa powder, baking soda, baking powder and salt.
- Add the dry mixture to the wet in two batches and whisk. You don't want any large lumps, a few small are ok. It should look like melted chocolate.
- Pour mixture into cup cake liners until 3/4 full (they will rise).
- Cook for 20mins but check at 15mins with a tooth pick as ovens may vary.
- Beat 1 cup of Nuttelex until fluffy.
- Then sift 3 1/2 cups of icing sugar and beat for a further 3 minutes.
- Add a teaspoon of vanilla and peanut butter to taste.
- Beat until combined (you can add a few table spoons of tofutti cream cheese if you like and beat that in, YUMMO!).
- Ice cupcakes when cool.
- Your cupcakes are ready to devour!
Variation:
Recipe thanks to Kate Broad.
This and other recipes can be found at: WhyVeg.com/recipes
WhyVeg.com is an initiative of Animals Australia.
www.AnimalsAustralia.org