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Vegan Chocolate Cupcake

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Ingredients that you will need:

For the Cake:

  • 1 1/4 cups flour
  • 1 cup sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup warm water
  • 1 teaspoon vanilla extract
  • 1/3 cup vegetable oil
  • 1 teaspoon distilled apple cider vinegar

For the glaze:

  • 1/2 cup sugar
  • 4 tablespoons margarine or vegetable shortening
  • 2 tablespoons soy milk
  • 1 tablespoon water
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla

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Preheat oven to 350 degrees. Prepare a 12 cup muffin pan with paper liners or grease and flour the cups well.
In an medium bowl, mix together flour, sugar, cocoa, baking soda, and salt with a whisk. Make sure that all the ingredients are well blended. Add the warm water, vanilla, oil, and vinegar. Stir until well combined. Do not overmix.
Fill muffin cups 3/4 full with batter and bake in the centre of the oven for 15 to 20 minutes or until the cakes spring back when you lightly touch the centre. Remove from oven. After 5 minutes, carefully remove the cupcakes from the tin and let cool completely on a wire rack before icing.

This image is meant to be a source of inspiration. No copyright infringement intended. I do not own images posted on this page.

Recipe from:

http://www.chow.com/recipes/10794-basic-vegan-chocolate-cupcake

http://www.radishesandrhubarb.com/2010/06/vegan-chocolate-cupcakes.html

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