Wacky Chocolate Cupcakes with Vanilla Bean Icing


Ingredients

  • 1 cup soy milk
  • 1 teaspoon apple cider vinegar
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3/4 cup sugar
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder, Dutch processed or regular
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Vanilla Bean Icing

  • 1/4 cup margarine (or butter), softened
  • 1/4 cup tofutti (or regular) cream cheese, softened
  • 2 cups confectioners’ sugar
  • 1-2 vanilla bean(s)

Directions

  1. Preheat oven to 350 (for conventional muffin tray) or 325 (for deep silicone muffin tray). Line conventional muffin tray.
  2. Combine milk and vinegar and allow to curdle.
  3. Sift together flour, cocoa, baking soda, baking powder, and salt.
  4. Combine curdled milk with oil, vanilla and almond extracts, and sugar. Whisk until foaming.
  5. Combine all ingredients together and whisk until smooth and light.
  6. For conventional muffin trays: Distribute batter among 12 cupcakes. Bake for about 20 minutes, or until toothpick comes out clean.
  7. For deep, silicone muffin trays: Distribute batter among 6 cupcakes. Do not fill more than 3/4 full. Bake for about 30 minutes, or until toothpick comes out clean.

NB:

First time using silicone tray: Filled them to the top. Baked for 15 minutes @ 325, 20 minutes @ 300, and 10 minutes @ 325.