From Art of Dessert
Egg-free Chocolate Cupcakes
Makes about 30 cupcakes
3 cups all-purpose flour
2 1/2 cups sugar
1 cup cocoa powder
2 tsp. baking soda
1 tsp. salt
2 cups whole milk
1 cup butter, melted
4 tsp. honey
2 tsp. vanilla extract
1/2 cup semi-sweet chocolate chips
Preheat oven to 325 F degrees. Line two muffin pans with baking cups.
Sift together flour, sugar, cocoa powder, baking soda and salt. In a
separate mixing bowl, combine milk, butter, honey and vanilla extract.
Slowly add the dry ingredients into the milk/butter mixture. Mix until
combined. Fold in the semi-sweet chocolate chips. Pour in the batter
into the lined muffin pan to 2/3 full. Bake for 25 to 30 or until a
toothpick inserted in the center of the cupcake comes out clean. Let
cool completely before decorating.
Vegan Chocolate Frosting
Makes about 2 1/2 cups frosting
1/2 cup vegetable shortening (found in healthfood stores)
3 cups powdered sugar, sifted
1/4 cup cocoa powder
2 tsp. vanilla extract (for chocolate peppermint icing, use 1 to 1.5 tsp peppermint extract instead)
3-4 Tbsp. rice milk
Using a hand mixer or a stand mixer, mix together vegetable
shortening, powdered sugar and cocoa powder till combined. Add vanilla
extract and rice milk. Beat till light and fluffy.
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