From Vegan Cupcakes Take Over The World - The moistest cupcakes ever!
2/3 cup soy milk
1/2 teaspoon apple cider vinegar
2/3 cup light agave nectar
1/3 cup canola oil
1 1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
- Line muffin pan with cupcake liners and preheat oven to 325° F.
- Mix the soy milk and apple cider vinegar in a large bowl; allow to sit for a few minutes to curdle. Beat in agave, oil, vanilla and almond extract. Sift in the flour, baking powder, baking soda, and salt and mix until smooth. Fill liners two thirds full. Bake 20 to 22 minutes until a knife or toothpick inserted into the center of the cupcake comes out clean; don't over bake or cupcakes will be dry.
- These cupcakes need to cool at least an hour before topping or filling, and also to develop the flavor and texture properly. Makes a dozen cupcakes.
This recipe will make enough to drizzle on a dozen cupcakes, or do what I did in the above photo.
3 Tablespoons soy creamer or soy milk
1/3 cup semisweet chocolate chips
- Heat soy creamer in a small saucepan over medium heat till just about to simmer. Remove from heat; add chocolate chips and stir till chocolate is completely melted and creamer is incorporated. Set aside and allow to cool for 10 minutes. With a spatula scoop into a prepared pastry bag or plastic bag with the tip chopped off, or drizzle haphazardly with a fork. I put a small teaspoon full onto each cupcake and then with the bottom of the spoon, spread it slightly in a circular motion on top. Depending on how thickly you want it on top, don't spread it fully to the edges, or if you do, it will just be thinner.