Name: Vegan Chocolate Cupcakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2-1/2 cups all-purpose flour; 2/3 cup baking cocoa; 2 teaspoons baking soda; 2 cups refrigerated unsweetened coconut milk; 1-1/2 cups sugar; 1/3 cup canola oil; 2 tablespoons cider vinegar; 1 teaspoon vanilla extract; FROSTING:; 1 cup dairy-free margarine, softened; 3 cups confectioners' sugar; 1/3 cup baking cocoa; 2 teaspoons vanilla extract

Ingredients

2-1/2 cups all-purpose flour

2/3 cup baking cocoa

2 teaspoons baking soda

2 cups refrigerated unsweetened coconut milk

1-1/2 cups sugar

1/3 cup canola oil

2 tablespoons cider vinegar

1 teaspoon vanilla extract

FROSTING:

1 cup dairy-free margarine, softened

3 cups confectioners' sugar

1/3 cup baking cocoa

2 teaspoons vanilla extract

Instructions

1 Mix the ingredients

2 Preheat the oven to 350°F. In a large bowl, whisk the flour, cocoa and baking soda. In a small bowl, whisk the coconut milk, sugar, oil, vinegar and vanilla. Editor's Tip: Let the small bowl sit a few minutes so that the milk starts to curdle. This produces our non-dairy buttermilk alternative, which helps keep the cupcakes moist.

3 Combine the batter

4 Stir the wet ingredients into the dry ingredients until just moistened. It's fine if there are some small lumps in the batter.

5 Fill and bake

6 Fill paper-lined muffin cups half full. Bake the cupcakes about 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

7 Frost the cupcakes

8 To make the frosting, beat the margarine in a large bowl until light and fluffy. Sift the confectioners' sugar and cocoa to remove any lumps. Beat sugar mixture, milk and vanilla into the margarine. Frost cupcakes once they're cool.