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Ingredients
| soymilk: 1 cup |
| apple cider vinegar: 1 tsp |
| granulated sugar: 3/4 cup |
| canola oil - for salads, woks and light frying: 1/3 cup |
| vanilla extract: 1 tsp |
| almond extract: 1/2 tsp |
| all-purpose flour (unsifted): 1 cup |
| unsweetened cocoa powder (sifted): 1/3 cup |
| baking soda: 3/4 tsp |
| baking powder: 1/2 tsp |
| salt: 1/4 tsp |
Your Basic Chocolate Cupcakes
Credit: Food.com
User rating:
-
Prep Time
12 min -
Cook Time
25 min -
Servings
12 serving(s)
Tags
- Preheat oven to 180°C (350°F) and have your cupcake liners ready in the pan.
- Whisk soy milk and apple cider vinegar and set aside to curdle.
- Add to the soy milk mixture sugar, oil, vanilla extract, and almond extract. Mix until foamy.
- In a separate bowl, sift flour, cocoa powder, baking soda, baking powder, and salt.
- Pour half of the dry batch into the wet batch and mix. Pour the last half and mix until smooth.
- Fill cupcake liners and bake for 20-25 minutes or until cake tester comes out clean.