Vegetarian Chocolate Cupcakes
Yield : 12 pcs
1 1/2 Cups All Purpose Flour
1/3 Cup Dutch-Processed Cocoa Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Cup Granulated Sugar
1/2 Cup Vegetable Oil
1 Cup Vanilla Soymilk
2 Teaspoons Apple Cider Vinegar
Preheat oven to 375 degrees, and line medium cupcake tins with papers. The papers do tend to adhere themselves a bit to the cake, so you could sprinkle the papers with just a little bit of flour or cocoa powder… but you really don’t have to. They’ll still come out just fine.
Mix all of the dry ingredients a medium size bowl – no electric mixer required. Combine all the wet ingredients in separate bowl – *EXCEPT VINEGAR.* Add your wet ingredients to the bowl of dry ingredients and stir until everything is mixed in, but don’t go crazy trying to beat out every single little lump. Now, add the vinegar quickly and stir in – pour batter into the pans and immediately put them in the oven. Bake for approximately 14 to 18 minutes. Allow them to cool in the pan for just a little bit, and then I placed mine on newspaper as a make-shift cooling rake until I was ready to frost them.
Makes one dozen lovely little snacks.