Vegan Chocolate Cupcakes
Prep: 20 min. Bake: 15 min. + cooling
Ingredients2-1/2 cups all-purpose flour2/3 cup baking cocoa2 teaspoons baking soda2 cups refrigerated unsweetened coconut milk1-1/2 cups sugar1/3 cup canola oil2 tablespoons cider vinegar1 teaspoon vanilla extractFROSTING:1 cup dairy-free margarine, softened3 cups confectioners’ sugar1/3 cup baking cocoa2 teaspoons vanilla extract
DirectionsPreheat oven to 350°. In a large bowl, whisk flour, cocoa and baking soda. In a small bowl, whisk coconut milk, sugar, oil, vinegar and vanilla. Stir into dry ingredients just until moistened. Fill paper-lined muffin cups half full. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely. For frosting, in a large bowl, beat margarine until light and fluffy. Beat inconfectioners’ sugar, cocoa, milk and vanilla. Frost cupcakes.
1 cupcake: 265 calories, 12g fat (2g saturated fat), 0 cholesterol, 194mg sodium, 40g carbohydrate (27g sugars, 1g fiber), 2g protein.
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