*Shout-out to Elizabeth for a great birthday gift*
basic chocolate cupcake recipe:
1 cup soy milk
1 tsp. apple cider vinegar
3/4 cup white sugar
1/3 cup canola oil
1 1/2 tsp. vanilla extract
1 cup all purpose flour
1/3 cup cocoa powder
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 cup coarsely chopped oreos (yes, an amazingly delicious vegan dessert treat)
Preheat oven to 350 and line muffin pan.
Whisk together soy milk and vinegar and set aside to curdle (we saw no curdling but proceeded anyway)
Add sugar, oil, and vanilla extract to soy milk mixture and beat until foamy.
In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
Add wet ingredients to dry ingredients and beat until no large lumps remain.
Mix in oreos.
Pour into liners, filling 3/4 of the way.
Bake 18-20 minutes.
Allow to cool before topping with the delicious butter cream frosting.
Delicious butter cream frosting:
1/2 cup vegetable shortening
1/2 cup vegan margarine
3 1/2 cups powdered sugar
1 1/2 tsp. vanilla extract
1/4 plain soy milk
1/2 cup finely mashed oreos
Beat shortening and margarine together until well combined and fluffy.
Add sugar and beat for another 3 minutes.
Add vanilla and soy milk and beat for 5-7 minutes until fluffy.
Stir in oreos.
Frost.
Enjoy vegan deliciousness.
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