Chocolate Cupcakes Vegan

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This recipe is my all-time favorite cucake recipe. It never fails to make a moist, fluffy cupcake with just the right amount of sweetness. It is from vegan cupcakes take over the world.

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Steps

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Preheat oven to 350 f and line muffin pan with paper or foil liners.

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Whisk together the soy milk and vinegar in a large bowl , and set aside for a few minutes to curdle.

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Add the evaporated cane juice , oil , vanilla extract , and almond extract to the soy milk mixture and beat until foamy.

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In a separate bowl , sift together the flour , cocoa powder , baking soda , baking powder , and salt.

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Add in two batches to wet ingredients and beat till no large lumps remain.

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Pour into liners , filling three-quarters ofthe way.

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Bake 18-20 minutes , until a toothpick inserted into the center comes out clean.

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Transfer to cooling rack and let cool completely.

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Ingredients

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soymilk, apple cider vinegar, evaporated cane juice, canola oil, vanilla extract, almond extract, all-purpose flour, cocoa powder, baking soda, baking powder, salt