A Recipe Review by Here We Are
To do this review, I tested it twice and both batches baked up beautifully in terms of shape, size, moist texture, and of course, a chocolaty, sweet taste. Each time, I followed the recipe closely, but did tweak it a bit. NOTE: I've included my version next to the original recipe's cake part. It calls for soy, BUT I substituted rice milk instead of soy milk without a problem; the frosting, sprinkles, and coconut in the picture are my own additions.
This eggless cupcake recipe, along with 74 other dairy-free recipes, is adapted from the book, "Vegan Cupcakes Take Over The World," by Isa Chandra Moskowitz and Terry Hope Romero. After the success of this recipe, I look forward to trying them all!
The "Basic Chocolate Cupcake"
1 cup soy milk (I used rice milk)
1 tsp. apple cider vinegar (I used white vinegar)
3/4 cup granulated Sugar
1/3 cup Canola oil
1 tsp. Vanilla extract
1/2 tsp. Almond extract, Chocolate extract, or more Vanilla extract (I added the extra Vanilla)
1 cup All-Purpose Flour
1/3 cup Cocoa Powder, Dutch-Processed or regular (I used Dutch Processed)
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 cup Confectioner's Sugar
1/4 cup cocoa powder, sifted
3 Tbsp. rice milk (I believe you can use any milk here)
1. Pre-heat the oven to 350 degrees. Prepare a muffin tin with cupcake liners or set up a cookie sheet with 12 foil liners.
2. In a large bowl, mix the milk with the vinegar. Add the sugar, oil, and extract(s). Whisk together.
3. In another bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
4. Add the dry ingredients to the wet, stopping at least two times to mix it together. Be sure all the large lumps are gone, but don't over beat it.
5. Fill the cupcake liners about two-thirds full. Bake for 20 minutes, testing the center with a toothpick to check if they are done. Cool completely on a wire rack before frosting.
6. For the Frosting: Whisk the confectioner's sugar, cocoa powder, and milk until smooth and creamy, then top the cupcakes. It will not be very thick like gelatinous store-bought, canned frosting. TIP: Add sprinkles, coconut, nuts, etc., as soon as you spread the icing before it sets up so the topping sticks.
Enjoy! These look good even before they get frosted! Notice that even tho ugh they are egg-less, each cupcake baked up full-size.
BONUS: Looking for more dairy-free recipes? Check out the HWA Granola Recipe: Eggless, Easy, Healthy, and Homemade.
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