Vegan cupcakes will take over the world (or at least my parties)!

13 Dec

Today is my daughter’s 4th birthday. To celebrate, we had 2 separate parties–one for family, one for friends. Two parties mean twice the preparation, twice the people and twice the sugar.

This year, I decided to forgo the cake  in favor of cupcakes (in previous years, I have made an Elmo cake, an Abby Cadabby cake and a ladybug). After the 4 dozen cupcake debacle that happened for the family party, I opted to make only a dozen for her friend party. This worked out really well and there were even some left!

But I tricked them. I didn’t make normal cupcakes. Nope, I made vegan cupcakes. And they were. Amazing! It’s a recipe I use all the time and unless I tell you, there is no possible way to tell that they are vegan. These cupcakes are that good. It’s a recipe from Isa Chandra Moskowitz and Terry Hope Romero’s Vegan Cupcakes Take Over the World.

Here’s the recipe–

 Ingredients

  • 1 cup soy milk
  • 1 teaspoon apple cider vinegar
  • 3/4 cup granulated sugar
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
  • 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
  • Directions

    1. Preheat oven to 350°F and line a muffin pan with paper or foil liners.
    2. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
    3. Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely

    Admittedly, when I first read that the soy milk and the apple cider had to curdle before I added them to the recipe, I was put-off. But once you get over that initial disgust, it’s really the best cupcake recipe that I’ve found (plus, it’s really not expensive at all). Whether you’re vegan or not, it’s totally worth giving these cupcakes a try!

    Last year's effort. I will never, ever do this again.

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    3 Responses to “Vegan cupcakes will take over the world (or at least my parties)!”

    1. Candee December 14, 2010 at 9:05 am #

      I am sooo excited to try these cupcakes – thanks for the recipe.

      • theemptykitchen December 14, 2010 at 10:32 am #

        you’re welcome! they seriously rock, especially if you make them with my homemade icing recipe!

    Trackbacks/Pingbacks

    1. Tweets that mention Vegan cupcakes will take over the world (or at least my parties)! « The Empty Kitchen -- Topsy.com - December 13, 2010

      […] This post was mentioned on Twitter by Chef Isabelle, Chef Isabelle. Chef Isabelle said: Vegan cupcakes will take over the world (or at least my parties …: But once you get over that initial disgust,… http://bit.ly/dJ78ld […]

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