Preheat oven to 350. Spray pan with vegetable spray, put in paper cupcake cups, and spray inside the cups.
In a small bowl, measure out 1 tbsp. apple cider vinegar.
Add 1 1/2 cups soy or almond milk to the small bowl with the vinegar. Let stand for five minutes until curdled.
In a larger bowl, mix together 2 cups flour, 1 cup sugar, 2 tsp. baking powder, 1/2 tsp. baking soda, and a dash of salt.
Melt a half cup of coconut oil until it's liquid. Mix together vinegar mixture, coconut oil, and 1 1/4 tsp. of vanilla extract. Add wet and dry mixture together until well blended.
Add mixture to cups. Bake for fifteen to twenty minutes or until cake bounces when lightly pressed with finger.
While the cakes cool, you can make frosting.
Chop up 5oz of chocolate.
This is the chocolate I used. It wasn't the chocolate I wanted to find. But it did the job.
Boil a pot of water and place a second pan on top of it with the chocolate inside. The boiling water underneath will melt the chocolate. When the chocolate is melted, remove it from the heat to let it cool.
Using a blender or mixer, blend together 1 cup vegan margarine and 1 cup icing sugar (powdered sugar) for one minute on low. Add 1 1/2 tsp. of vanilla extract and blend for one minute on low.
Add melted chocolate and mix for two minutes on medium.
Add a pinch of salt and 1/4 cup soy milk and beat together for a couple more minutes or until smooth.
I put it in the fridge for a few minutes so it could get hard. After you finish mixing the ingredients together, it's still liquid.
When the frosting is at a consistency you like, frost the cupcakes! Then enjoy!
What recipes have you made lately?
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