Oh. My. Gosh. I don’t ever want to hear anyone say “is that a real cupcake or one of those things your mom eats?” ever again. Ask anyone, I’m a cake snob. With only a handful of exceptions if my little sister, A Pretty Sweet Day, didn’t make it I’m probably not eating it. And this was, gasp…(moment of silence) vegan. This was one of the most moist, richest, most chocolatey things I have ever put in my mouth. Like everything she makes, nailed it!
A Pretty Sweet Day’s Vegan Chocolate Cupcakes – 10PPV
Ingredients
Cake:
- 2 cups all purpose cake flour
- 3/4 cup cocoa
- 2 tsp baking soda
- 1 tsp baking powder
- Pinch of salt
- 1 3/4 cup unsweetened soy milk
- 2 tsp apple cider vinegar
- 1 2/3 cup sugar
- 1 1/4 cup safflower oil
- 2 tsp vanilla
Icing:
- 2 cups Earth Balance vegan butter
- 1 bag powdered sugar
- 2/3 cup cocoa
- 1-3 tbsp unsweetened soy milk
Instructions
Cake:
- Mix dry ingredients in stand mixer bowl and set aside.
- Mix wet ingredients in a smaller mixing bowl with a spout.
- After thoroughly mixing pour wet mix into the bowl with the dry ingredients and mix with a good quality stand mixer on medium for approximately 2-3 minutes or until smooth and all dry lumps are gone.
- Grease 24 muffin tin cups or line with paper muffin cups lightly sprayed.
- Bake on 350 for approximately 8-10 minutes or until the muffins “spring back” if you lightly press on them.
- Allow to cool and then ice with the scrumptious recipe below.
Icing:
- Mix butter, powdered sugar and cocoa together
- Add 1 tbsp soy milk at a time while continuing to mix until you have reached the right consistency to spread. Now try not to eat them all, enjoy!
