Signature Recipes

Classic Vegan Chocolate Birthday Cupcakes

This recipe is from Vegan 101: Master Vegan Cooking with 101 Great Recipes,
edited by Kate Devivo.

Makes 24 cupcakes
2 cups (473 mL) cake flour
1 ½ cups (354 mL) sugar
⅔ cup (158 mL) cocoa powder
1 ½ teaspoons (7.5 mL) baking soda
½ teaspoon (2.5 mL) salt
½ cup (118 mL) vegan shortening
1½ cups (354 mL) vegan buttermilk (or 1½ cups [354 mL] soy or rice
milk mixed with 1 ½ tablespoons [22.5 mL] white vinegar; let stand for 5-10 minutes)
2 tablespoons (30 mL) water
1 teaspoon (5 mL) vanilla extract
Classic Icing recipe below

Preheat oven to 350^oF (180^oC). Line 24 cupcake cups with paper liners. Set aside. Combine cake flour, sugar, cocoa powder, baking soda, and salt with wire whisk. In bowl of a stand mixer fitted with paddle attachment, beat shortening, buttermilk, water, and vanilla until well mixed. Slowly add flour mixture to the shortening mixture, and beat on high 3 to 4 minutes. Pour batter evenly into liners and bake 20 to 25 minutes. Cool completely before frosting.

Classic Icing
2 cups (473 mL) confectioners’ sugar
1 teaspoon (5 mL) vanilla extract
3-4 tablespoons (45-60 mL) soy or rice milk, as needed to thin icing

Blend all ingredients together in small bowl with wire whisk.

Vegan 101 contains tips and the kitchen essentials needed for vegan cooking, as well as less traditional vegan recipe options. It is available at www.amazon.com.