An easy cupcake recipe perfect for parties and desserts. This cupcake recipe is a classic flavor combination of vanilla cake with chocolate frosting and vegan sprinkles. I usually make buttercream icing for these but decided to do something different and make chocolate icing instead. Enjoy
2 ¼ cups all purpose flour
1 ⅓ cups white sugar
3 teaspoons baking powder
½ teaspoon salt
½ cup canola oil
1 cup soy milk
1 teaspoon vanilla extract
½ cup unsweetened applesauce
2 1/2 cups icing sugar
1/2 cup margarine (softened) – I use Earth Balance Vegan Buttery Sticks
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla
3 tablespoons soy milk
Preheat oven to 350°F. Line muffin tins with cupcake liners.
In a large bowl, combine all ingredients and mix with a large spoon. Mix until all the ingredients are combined and there are few lumps. If need be, you can use a whisk to get the lumps out.
Fill the liners till they are ⅔ full. Bake for 20-25 minutes or until a toothpick stuck in the center comes out clean.
Let them cool for a few minutes in the pans, and then remove them and place on cooling racks to cool off completely.
To make the icing, beat margarine for about 30 seconds. Continue beating, adding the icing sugar ½ cup at a time. Beat on low speed till smooth. Add the vanilla and soy milk and beat again.
Ice when the cupcakes are completely cool.